Page 34 - Interface July 2024

hort ribs are easy to make at home. This is the ideal dish
to make for family and friends when the weather’s cold
Sand you want to stay indoors.
Braised
Wondering what to serve with short ribs? It’s best
alongside creamy dishes such as polenta or mashed potatoes.
One of the best things about short ribs is that they
improve with time. Make them up to three days ahead and
reheat at 200˚C in the oven to maintain its tender perfection.
Short Ribs
Do you have leftovers?
Shred the leftover meat and turn them into tacos or a
sandwich for the next day meal, you’ll look forward to it.

INGREDIENTS
1 Tbsp extra-virgin olive oil
8 pieces bone-in short ribs
Salt
Freshly ground black pepper
3 heads garlic, halved crosswise, one clove reserved
1 onion, halved and thinly sliced
4 carrots, cut into 2” pieces
4 stalks celery, cut into 2” pieces, plus leaves for garnish
1/4 cup tomato paste
2 dried bay leaves
1 can whole peeled tomatoes
2 cups beef broth
1 cup red wine
1 Tbsp lemon juice
1 tsp lemon zest
METHOD
Step 1
Preheat the oven to 180°C. Heat the oil in a large heavy-
bottomed pot or Dutch oven over a medium-high heat.
Season the short ribs with salt and pepper. Add the short ribs
to the pot, in batches if necessary, and cook until browned on
all sides for about 2 minutes per side. Transfer the short ribs
to a plate.

Step 2
In another pot pour two tablespoons of fat from the pot used
to cook the short ribs and add the garlic, cut sides down, and
cook until golden for about 1 minute. Add the onions, carrots,
and celery and season with salt and pepper. Cook, stirring
often, until it begins to soften, about 5 minutes.
Add the tomato paste and bay leaves, stirring until it darkens
on the edges of the pot for about 2 minutes.
Step 3
Add the tomatoes and their juices, breaking up the tomatoes
with your hands as you add them, and stir to combine. Add
the broth and wine and bring to a boil. Nestle short ribs
among the vegetables. Cover and transfer the pot to the oven.

Bake, stirring and flipping short ribs as necessary halfway
through, until meat is tender for about 3 to 3½ hours. Short
ribs can be made up to three days ahead. Reheat over a
medium heat.
Step 4
Just before serving, chop the remaining garlic clove and celery
leaves together and place in a small bowl. Add lemon juice
and zest, season with salt and pepper, and toss to combine.
Serve short ribs and vegetables topped with celery mixture.

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