4 servings
Prep: 30 mins,
Cooking: 4 hrs 30 mins
This recipe takes tender, meaty short ribs and transforms them into a melt-in-your-mouth masterpiece through slow cooking in wine, stout and a medley of fresh herbs.
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Ingredients (25)
8 - 12 | beef short ribs |
salt and black pepper — to taste | |
1/4 cup | all-purpose flour |
6 pieces | smoked cured pork — pancetta or black forest belly, but bacon cubes can also be used |
200 g | portobello mushrooms — or brown mushrooms, cut in half |
2 tbsp | canola oil |
1 | large onion — diced |
3 | carrots — diced |
1/2 cup | celery — diced |
3 | garlic cloves — finely minced |
1 tsp | smoked paprika |
2 tbsp | tomato paste |
1 tbsp | brown grape vinegar |
1 tbsp | smooth apricot jam |
1 cup | white wine |
1 cup | chicken stock — or vegetable stock |
2 cup | stout beer |
1 large | bouquet garni — parsley, thyme, rosemary and bay leaf |
Clementine gremolata
1 | Clementine — or orange, zested and juiced |
1 | lemon — zested and juiced |
20 g | fresh parsley — finely chopped |
20 g | fresh basil leaves — finely chopped |
1 | garlic clove |
100 ml | olive oil |
salt and black pepper — to taste |
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