On these cold wintry days, there is nothing better than a deliciously slow braised dish, and what is better than Short Rib.
At Londolozi, in winter, we love nothing better than slow cooking short ribs, oxtail and legs of lamb – so this is another much requested recipe!
So, what is Short Rib?
Short rib refers to a small piece that has been trimmed off the main portion of a rib when the rib section is trimmed into smaller cuts. It is the continuation of the prime rib towards the brisket.
Short ribs cut parallel to the bone are known as English style beef ribs
Perfect for slow cooking. Ask your local butcher to cut them into about 2 inch pieces.
Anna’s Coffee & Red Wine Braised Short Rib
- 1.5kg / 3.30lbs Short Ribs
- 2 Tablespoons Olive oil
- 3 Cloves Fresh Garlic, chopped
- 2 Red Onions, sliced
- 3 Large Carrots, chopped
- 2 Sticks Celery, chopped
- 1 Teaspoon Ground coriander
- 2 Tablespoons Ground coffee granules
- 2 Beef stock cubes
- 3 Cups Red Wine
- Salt & Pepper to season
- Pre heat the oven to 150°C / 302°F
- Season the short ribs with salt and pepper, to taste. Warm the oil in a large pan over high heat.
- Sear the short ribs until golden brown – about 8 minutes.
- Saute the onions, garlic & ground coriander until just sealed. Add the ground coffee, stock & red wine and allow to simmer for the coffee grounds to almost dissolve for about 8 – 10 minutes.
- Layer the chopped carrots & celery in a large oven proof tray. Nestle the short ribs on top.
- Pour over the onion, coffee & red wine mix. Cover with aluminium foil or a lid.
- Place the tray in the oven and allow to cook for 3 hours. Remove the foil and reduce the heat to 100*C / 212*F for a further 2 hours, until the meat is falling off the bones
- Season with salt & pepper.
- Serve with mash potatoes or polenta with grilled packchoi, green beans & cashew nuts
Anna’s Tip – they are also delicious the next day! If you remove the meat off the bone, you will have a thick warming soup!
Now for the perfect mash; this recipe is from the late Chef Joel Rubichon, and in my world, simply the best mash ever!
Chef Joel Rubichon’s Mash Potatoes
- 1kg Yukon gold or golden fingerling potatoes, all of similar size
- 454g unsalted butter, cold, cut into small cubes
- 1/4 cup milk
- Salt to taste
- Place the unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
- Place the potatoes through a food mill, or a sieve (this takes a lot of elbow grease, so be ready!). Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
- Pour in the warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. (again some more elbow strength, but it’s worth it!) Season with salt.
- Smooth the top of the potatoes with the back of a spoon or an offset spatula.
Enjoy cooking this, and mostly enjoy the deliciousness! Let me know how it turns out!
See you soon for more deliciousness with Londolozi’s Lockdown Larder!