Mmmm. Even writing this recipe is making me hungry. Warming, comforting and simple - perfect for a gloomy day. The meat falls off the bone and you can squish the potatoes into the sauce in a most satisfying way.
Short ribs are cheap to buy and much underused so give this easy recipe a try, you won't regret it. The spicy chorizo adds a hint of heat and gorgeous colour.
Ideally, I'd cook it in a slow cooker because you can set the timer and forget it; but low and slow in a covered casserole dish in the oven will work just as well.
Pop on your apron and prep first thing in the morning then head off for a walk or some gardening; read the papers or slouch around in your pyjamas; wash the dog and cuddle the kids (or vice versa).
- 6 generous beef short ribs
- 10cm spicy chorizo, chopped into 1cm thick slices and halved
- 1 red onion, sliced into thick rings
- 1 red pepper, very roughly chopped
- 500g red skin potatoes (I used baby Ruby Red), thickly sliced
- 3 cloves garlic, halved
- 2 tbs tomato puree
- Handful fresh thyme
- 500ml beef stock
- 1 cup red wine
- Olive oil for browning ribs
- Salt and pepper to taste
- Brown the short ribs on all sides in a frying pan with a little olive oil - aim for a generous sear for flavour and appearance.
- Put your ribs and all the other ingredients in your slow cooker or casserole. Cover.
- Cook on high in your slow cooker or 140°C in the oven for 4½ - 5 hours. Stir occasionally. After 3 hours remove the lid to reduce your sauce.
- Short ribs are fatty so make sure you skim off the fat from your dish before you serve. Use a piece of kitchen roll to soak up the final fat you don't want or need.
Serve in a bowl with dark green veg such as just cooked shredded Cavolo Nero or Spring Greens and a glass of red wine.
Feeds 4 generously
Prep time 15 minutes. Cook time 4½ - 5 hours