Rick Stein At Home braised beef short ribs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein At Home braised beef short ribs By You Magazine - September 12, 2021 This is really similar to a French daube, except that the meat is served falling off the bone. It looks great and when reheated it tastes almost better than the first time round. It may not look enough but one short rib per person is perfect. James Murphy SERVES 8-10 4 tbsp olive oil 9-10 beef short ribs on the bone 1 large onion, roughly chopped 2 carrots, roughly chopped 1 celery stick, roughly chopped 4 garlic cloves, bashed with the heel of a knife 1 bottle of red wine 400g tinned tomatoes 2 strips of thinly pared Orange peel 2 bay leaves 3 thyme sprigs 1.5 litres beef stock 1 tsp salt 1 tsp sugar 1 tsp Rick’s peppermix (see below) VEGETABLE AND PANCETTA GARNISH 200g baby carrots 5 shallots, cut in half through the root Unsalted butter 1⁄2 tsp sugar 1⁄2 tsp salt 250g button mushrooms 150g unsmoked pancetta, cut into 1cm dice Handful flatleaf parsley, chopped Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2-2 1⁄2 hours or until the beef is tender and comes away easily from the bone. Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce. For the vegetable and pancetta garnish, put the carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze. In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots. Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley. Dauphinoise potatoes make a good accompaniment. TIP It’s important to get the right short ribs for this. They are the elongated section of the ribs on a forequarter of beef, often called the Jacob’s Ladder and comprising nine or ten rib bones. The best ones come from the middle section. RICK’S PEPPERMIX 1 chipotle chilli (seeds removed) 1 pasilla chilli (seeds removed) 2 tbsp black peppercorns 2 tbsp white peppercorns 2 tsp Sichuan peppercorns 1 tbsp salt Blitz all the ingredients in a spice grinder and store in a jam jar until required. Now buy Rick’ s book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 26 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved