Braised Short Ribs

Braised Short Ribs © kvalifood.com

Braised short ribs slowly cooked in tomato sauce until the meat falls off the bone. Short ribs are a fatty, collagen-rich cut that benefits from time — 3–4 hours over gentle heat gives a thick, dark sauce and meat that practically melts. Marjoram is the herb that gives this dish its character. Serve with mashed potato.

Ingredients

Yields 4 servings

  • 1–1½ kg beef short ribs, cut into portions
  • 1–2 tbsp oil (or lard)
  • salt, pepper
  • 1 tbsp flour
  • 1 onion, coarsely chopped
  • 1 tsp dried marjoram
  • 2 tins chopped tomatoes (approx. 800 g)
  • 100–200 ml water

Side

  • mashed potato

Directions

Browning

Pat the pieces of meat dry with kitchen paper and season with salt and pepper. Dust lightly with flour. Heat the fat in a heavy-based pot over high heat. Brown the short ribs thoroughly on all sides in 2 batches — a good sear adds flavour to the sauce. Remove the meat.

Braise

Reduce the heat and soften the onion in the same pot until translucent and lightly golden. Return the meat to the pot. Add the marjoram, chopped tomatoes and water. The liquid should reach halfway up the meat.

Long braise

Bring to the boil and skim. Cover with a lid and reduce to very low heat. Simmer for 3–4 hours, turning the pieces once during cooking. The meat is done when it comes away from the bone easily. Add a little water during cooking if needed.

Serving

Remove the meat and keep warm. Skim any excess fat from the sauce and season to taste. Serve with mashed potato and the sauce poured over.

Notes

  • Marjoram (not thyme or rosemary) is the characteristic herb in this dish — it gives a mild, floral aroma
  • The lower the heat and the longer the time, the better: 4–5 hours at a bare simmer gives the most tender result
  • Can also be made in the oven at 320°F (160°C) — gives more even heat than the hob
  • The collagen dissolving over time creates a naturally thick sauce without any thickening
  • Variations: add carrots and celery for a more substantial sauce
  • Freezes well for up to 3 months