|beef short ribs — English cut
|oil — for browning
|salt and black pepper — to season
|red onions — sliced
|large carrots — roughly chopped
|2-3 cm piece
|fresh ginger — peeled and grated
|garlic cloves — peeled and roughly chopped
|SAFARI Cape Balsamic Vinegar
|1 x 400 g
|tin chopped tomatoes
Heat oil in a large oven-proof pot over medium-high heat.
Season the ribs with salt and pepper, and once the oil is hot, begin browning the short ribs on each side working in batches of 3-4. Set aside.
Reduce the heat to medium. Cook the onions and the carrots in the same pan for about 7 minutes or until they soften. Then add the garlic, ginger and tomato paste.
Add the balsamic vinegar, Worcestershire sauce, water, stock, chopped tomatoes and sugar, and bring to a simmer.
Once simmering, add the thyme and bay leaves and transfer the short ribs back to the pot.
Cover and braise in the oven, heated to 160°C for 5-6 hours, or until the meat is fall-off-the bone tender.
Carefully remove the short ribs from the pot and keep warm.
Strain the liquid and reduce it by two thirds over medium heat, or until the liquid has thickened. Place the short ribs back in the dish.
Serve over mashed potatoes, polenta or steamed rice. Enjoy!
You can braise over a stove top by simmering gently on a low heat for 5-6 hours if you don’t have access to an oven or braise over a low heat on a single gas plate for a comforting load shedding friendly meal.
You can also use beef short rib that has been cut into smaller chunks and braise until the meat is fall-off-the bone tender.