This classic dish is a pot full of satisfying comfort food good enough for company. These are even better the next day. This recipe is cooked in the oven however I have also included instructions for cooking in the Instant Pot (IP) or slow cooker (see notes section). Serve over Mashed Cauliflower.
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 tablespoons avocado oil
- 6 thick-cut meaty beef short ribs
- 1 large head of garlic, cut in half horizontally
- 1 tablespoon tomato paste
- 1 cup red wine
- 4 cups beef stock
- 4 ounces pancetta, diced
- 8 ounces mushrooms, sliced
- Pink Himalayan salt and freshly ground black pepper
- Parsley flat leaf chopped or dried parsley, to garnish
Instructions
Preheat the oven to 330°F.
Season the short ribs thoroughly with salt and pepper. Heat a dutch oven with a lid over medium high heat, add avocado oil and then cooking in batches add about 4 ribs to the pot. Fry the ribs for 10–15 minutes to brown really well on all sides.
Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato past and heat for a minute or two to cook it out the raw tomato flavor.
Pour in the wine to deglaze the pan, scraping the brown bits from the bottom of the pan. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs
Bring to the boil again, basting the ribs with the juices.
Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.
Serve over mashed cauliflower
About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.
When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)
Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.
Enjoy!
Nutrition
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361 Calories
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7g Carbohydrates
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60mg Cholesterol
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23g Fat
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1g Fiber
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21g Protein
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7g Saturated fat
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652mg Sodium
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2g Sugar
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11g Unsaturated fat
Notes
These can also be cooked in the Instant Pot (IP) or slow cooker but are best when slow braised in a dutch oven. Cooking in the IP: Brown the ribs and then place in the IP and cover with liquid. Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Natural-release pressure according to manufacturer's directions. Slow Cooker: Cover and cook on low for 6 to 8 hours, until the meat is very tender.
