Slow Cooking Beef Short Ribs

Ingredients

• 2 lb Beef Short Ribs (bone‑in, about 4 ribs, trimmed)
• 2 Tbsp Olive Oil (extra‑virgin for searing)
• 4 cloves Garlic (peeled and minced)
• 1 tsp Tomato Puree (heaped, about 1 tablespoon)
• 1 cup Red Wine (dry, cooking wine; no need for expensive bottle)
• 2 cup Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 Bay Leaf
• a pinch Saffron Strands (optional, for subtle aroma)
• 4 oz Thick‑Cut Bacon (cut into thick lardons)
• 8 oz Chestnut Mushrooms (cleaned and sliced in half)
• 2 Tbsp Flat‑Leaf Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 170°C (340°F) and let it preheat while you prepare the ribs.

   Time: PT10M

   Temperature: 170°C

2. Season and Sear Ribs

   Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in the roasting tray over medium‑high heat and sear the ribs on all sides until deeply browned, about 8 minutes total.

   Time: PT8M

3. Add Garlic

   Add the minced garlic around the ribs and sauté for 1 minute until fragrant.

   Time: PT1M

4. Incorporate Tomato Puree

   Stir in a heaped teaspoon of tomato puree, cooking for another minute to eliminate raw acidity.

   Time: PT1M

5. Deglaze with Red Wine

   Pour in the red wine, bring to a boil, and reduce by half (about 5 minutes) until the liquid is syrupy and the alcohol has evaporated.

   Time: PT5M

6. Add Stock and Aromatics

   Add chicken stock, bay leaf, and saffron strands if using. Stir to combine and bring to a gentle boil; the liquid should come about 1 inch below the ribs.

   Time: PT3M

7. Braise in Oven

   Cover the tray tightly with foil or a lid and place it in the preheated oven. Braise for 30 minutes until the meat is tender and begins to fall off the bone.

   Time: PT30M

   Temperature: 170°C

8. Prepare Garnish – Bacon Lardons

   While the ribs braise, cut the thick‑cut bacon into bite‑size lardons. Fry in a separate skillet over medium heat until crisp and the fat has rendered. Transfer to a paper‑towel‑lined plate.

   Time: PT5M

9. Prepare Garnish – Mushrooms

   In the same skillet with the rendered bacon fat, add the sliced chestnut mushrooms. Sauté until golden and any moisture has evaporated, about 5 minutes. Set aside with the lardons.

   Time: PT5M

10. Make Garlic‑Infused Glaze

    Remove the ribs from the oven and transfer them to a serving platter. Press the roasted garlic through a fine mesh sieve into the pan juices, whisking to create a smooth puree. Simmer the sauce for 5 minutes, skimming excess fat, until it thickens enough to coat the back of a spoon.

    Time: PT5M

11. Finish and Serve

    Brush the glaze over each rib, then top generously with the crispy bacon lardons and sautéed mushrooms. Sprinkle chopped flat‑leaf parsley for freshness and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

10g

Fat

45g

Fiber

2g