Valentine's Day Beef Short Rib
Indulge in a romantic culinary experience this Valentine's Day with our mouthwatering Beef Short Ribs! Slow-cooked to perfection, these succulent ribs are paired with hearty vegetables and infused with bold, savory spices that will awaken your taste buds. Treat your loved one to this delightful dish that’s as easy to prepare as it is to savor!
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, sliced
- 2 stalks celery, sliced
- 2 garlic cloves
- mashed potato / pasta
- 1 onion, sliced
🥩Meat & Seafood(1)
- 300ml beef stock (enough to nearly cover the short ribs) (10.1 fl oz)
🫙Pantry Staples(2)
- square of dark chocolate
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(2)
- salt & pepper
- thyme & bay leaf
🍯Sauces & Condiments(2)
- 1 tsp miso paste (5 ml)
- 100ml or so red wine (3.38 fl oz)
📦Other(2)
- chives
- 6 short ribs
👨🍳 Instructions
- 1
Pat your short ribs dry (for better color), salt all over and ideally dry brine in the fridge overnight - if not don't worry just stick them straight in the pan on high heat.
- 2
When you have developed nice color, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins).
- 3
Mix in your tomato paste & red wine - cook this off for a few mins.
- 4
Now add your miso, chocolate, bay & thyme, stock & simmer.
- 5
Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender).
- 6
Remove short ribs, and reduce your sauce down until thick.
- 7
Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat.
- 8
Or just plate up with mashed potatoes, ribs, sauce & chives.
- 9
ENJOY!
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Valentine's Day Beef Short Rib
Indulge in a romantic culinary experience this Valentine's Day with our mouthwatering Beef Short Ribs! Slow-cooked to perfection, these succulent ribs are paired with hearty vegetables and infused with bold, savory spices that will awaken your taste buds. Treat your loved one to this delightful dish that’s as easy to prepare as it is to savor!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, sliced
- 2 stalks celery, sliced
- 2 garlic cloves
- mashed potato / pasta
- 1 onion, sliced
🥩Meat & Seafood(1)
- 300ml beef stock (enough to nearly cover the short ribs) (10.1 fl oz)
🫙Pantry Staples(2)
- square of dark chocolate
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(2)
- salt & pepper
- thyme & bay leaf
🍯Sauces & Condiments(2)
- 1 tsp miso paste (5 ml)
- 100ml or so red wine (3.38 fl oz)
📦Other(2)
- chives
- 6 short ribs
👨🍳 Instructions
- 1
Pat your short ribs dry (for better color), salt all over and ideally dry brine in the fridge overnight - if not don't worry just stick them straight in the pan on high heat.
- 2
When you have developed nice color, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins).
- 3
Mix in your tomato paste & red wine - cook this off for a few mins.
- 4
Now add your miso, chocolate, bay & thyme, stock & simmer.
- 5
Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender).
- 6
Remove short ribs, and reduce your sauce down until thick.
- 7
Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat.
- 8
Or just plate up with mashed potatoes, ribs, sauce & chives.
- 9
ENJOY!