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Braised beef short ribs

Prep-time Bake-time
15 min 3 hours
4 people


  • 1.8 - 2 kg (2 pieces) Irish Black Angus short ribs
  • 4 tsp Epic Spice “Steak seasoning”
  • 4 tbs Chorio Extra Virgin oil
  • 1 tbs Ardo chopped garlic
  • 250g foodhaus chopped onions
  • 250g foodhaus sliced carrots
  • 250g foodhaus sliced celery Foodhaus
  • 10 Alion thyme sprigs
  • 60g Lurpak butter unsalted
  • 1 tbs Ciao tomato paste
  • 1 tsp Dijon Mustard
  • 3 tbs plain flour*
  • 750 ml Fortant, Terroir D'Altitude, Cabernet Sauvignon Red wine
  • 750 ml beef stock*
  • Maldon sea salt


Defrost the short ribs and bring to room temperature. Pat dry with kitchen paper and rub both sides with the steak seasoning and some salt.

In a large skillet, cook garlic onions, carrots and celery in 2 tablespoons olive oil, until beginning to colour. Season with salt and pepper. Transfer in a deep oven casserole dish. Sprinkle over the thyme sprigs.

Wipe skillet with paper towels. Add remaining 2 tablespoons of oil and sear beef ribs on both sides. Transfer meat in casserole dish.

Add butter in skillet. Once it melts add tomato paste and mustard. Cook stirring for a minute or so, then add the flour and cook for another minute. Pour in the wine and bring to a simmer. Remove from heat and pour over the meat, in the casserole dish. Add the beef stock.

Cover meat and juices with a piece of wet greaseproof paper. Close casserole dish with a lid or heavy-duty aluminum foil. Bake for 2 hours. Remove from the oven and flip the meat. Cover again with paper and lid/foil. Return to the oven and bake 1 hour longer until meat is fork tender and bones can be removed easily.

Serve with buttery mushed potatoes or rice.

Kali Orexi!

*This recipe item is not found in foodhaus shop