8 bone-in short ribs
Salt and black pepper
2 tbsp olive oil
½ large onion, chopped
3 garlic cloves, crushed
350g chestnut mushrooms, sliced
2 tbsp tomato purée
500ml red wine
2 bay leaves
160ml beef stock
4 tbsp fresh parsley, chopped
- Preheat the oven to 140˚C/120˚C fan/gas mark 1. Generously season all sides of the short ribs with salt and pepper.
- Heat the oil in a large casserole dish over a medium heat.
- Add the short ribs to the hot oil and sear for 2-3 minutes on each side until browned. Remove the ribs and set aside.
- Add another splash of oil to the pan, if necessary, and cook the onion and garlic for 2-3 minutes until soft and translucent.
- Add the mushrooms and stir to combine. Cook for another 5-7 minutes until the mushrooms are golden and the onions have begun to caramelise. Season to taste, then add the tomato purée and stir to combine.
- Add the red wine and allow to bubble, scraping any sticky bits off the bottom with a wooden spoon.
- Add the bay leaves and stock to the pot and stir to combine. Bring the mixture to a gentle simmer, then remove from the heat.
- Add short ribs back into the casserole, nestling them amongst the onions and mushrooms. Tightly cover the casserole and place in the oven for 4-4½ hours until the short ribs pull apart easily with a fork.
- Remove the short ribs from the oven and allow to cool for 10-15 minutes. Skim off any fat that’s risen to the top.
- If the sauce looks too watery, remove the ribs and bring it to a simmer over a medium heat and reduce to a consistency you like.
- Gently remove the bones from the short ribs and use two forks to pull the meat apart. Remove the bay leaves from the pot and discard. Serve the braised short ribs over creamy mashed potatoes, drizzled with some sauce and garnished with some fresh parsley.
Per serving: 818kcals, 34.8g fat (11.5g saturated), 10.2g carbs, 3g sugars, 89.7g protein, 2.5g fibre, 0.374g sodium