A fan of the tv show The Bear? Laura, our Accounts Payable Specialist, was inspired The Bear (one of her favourite shows) to make these slow-braised beef short ribs. They're served with creamy mashed potatoes for the ultimate comfort food.
Serves: 4
Prep time: 1 hour 20 minutes
Cook time: 6 hours
Ingredients
For the beef short ribs:
2kg beef short ribs
1 onion, chopped
4 carrots, chopped
4 celery stalks, chopped
6 garlic cloves, chopped
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp tomato paste
2 cups red wine
2 cups coke cola
2 cups beef stock
8 sprigs thyme
4 sprigs parsley
5 bay leaves
2 tbsp butter
2 tsp sherry vinegar
To serve:
Creamy mashed potatoes
Method
1. Brown the beef
Preheat the oven to 160°C. Pat the short ribs dry and season with salt and pepper. Then, over medium heat, brown the short ribs on all sides in olive oil in a large ovenproof pot. Once browned, set the short ribs aside.
2. Prepare the sauce
In the same pot, cook the onion, carrots and celery until softened. Add the garlic and tomato paste, then stir for another minute. Pour in the red wine and simmer for a few minutes before adding the cola and beef stock.
3. Braise the ribs
Return the beef to the pot. Add the thyme, parsley and bay leaves, cover and cook in the oven for 2 hours. Remove the lid and cook for another 45 minutes, then continue cooking as needed until the beef is tender and falls away easily from the bone. Allow around 6 hours of total cooking time.
4. Finish the sauce
Remove the beef and skim any excess fat from the sauce. Simmer the sauce on the hob until thickened, then stir in the butter and sherry vinegar. Season to taste and return the beef to the sauce to keep warm.
5. Serve
Serve the tender beef short ribs over creamy mashed potatoes, generously spooning the rich sauce over the top. Garnish with fresh thyme and enjoy!
