1kgshort rib (4-6 pieces) on the bone - ask the butcher for short rib pieces that is cut along the bone and not through the bone
1onion, peeled and cut into quarters
2carrots, cut in half
1head garlic, cut in half
Salt and freshly milled pepper
2tbspSaint Sebastian Extra Virgin Olive Oil
1sprig each of rosemary and thyme
2fresh bay leaves, or 4 dried
1litre beef or chicken stock
3tbspSaint Sebastian Balsamic Vinegar
1tspSweet smoked paprika
1lemon
For the balsamic glaze
½ cup Saint Sebastian Balsamic Vinegar
¼ cup brown sugar or honey
Pinch of salt
Directions
1
Preheat the oven to 250˚C.
2
Place the short ribs, onions, carrots and garlic in a medium, deep roasting tray and season well with salt and pepper, drizzle with the olive oil and toss to combine.
3
Roast for 15 – 20 minutes, so that both the meat and vegetables are well browned. Remove from the oven, and turn the heat down to 125˚C, add the rest of the ingredients, cover with baking paper, and then wrap tightly with two layers of foil. Place in the oven and cook for at least 4 hours.
4
Check on the short rib after 4 hours - it should be falling off the bone. If not return for another 30 minutes at a time until it does fall off the bone.
5
Carefully drain the stock into a pan, leave for about 30 minutes so the fat can rise to the top. Skim the fat off with a ladle and discard.
6
Reduce the leftover stock but only up to the point where it won’t be too salty.
7
While the stock is reducing make a balsamic glaze by slowly letting the balsamic vinegar and sugar melt together and reduce - as soon as it has halved and looks thick and glossy turn off the heat.
8
30 minutes before you want to serve - turn the oven temperature to 200˚C, brush the short ribs with the balsamic reduction and roast for another 15 minutes or until warmed through and glossy.
9
Serve with garlic mashed potatoes and crunchy fresh vegetables of your liking.
Ingredients
Ingredients
1kgshort rib (4-6 pieces) on the bone - ask the butcher for short rib pieces that is cut along the bone and not through the bone
1onion, peeled and cut into quarters
2carrots, cut in half
1head garlic, cut in half
Salt and freshly milled pepper
2tbspSaint Sebastian Extra Virgin Olive Oil
1sprig each of rosemary and thyme
2fresh bay leaves, or 4 dried
1litre beef or chicken stock
3tbspSaint Sebastian Balsamic Vinegar
1tspSweet smoked paprika
1lemon
For the balsamic glaze
½ cup Saint Sebastian Balsamic Vinegar
¼ cup brown sugar or honey
Pinch of salt
Directions
Directions
1
Preheat the oven to 250˚C.
2
Place the short ribs, onions, carrots and garlic in a medium, deep roasting tray and season well with salt and pepper, drizzle with the olive oil and toss to combine.
3
Roast for 15 – 20 minutes, so that both the meat and vegetables are well browned. Remove from the oven, and turn the heat down to 125˚C, add the rest of the ingredients, cover with baking paper, and then wrap tightly with two layers of foil. Place in the oven and cook for at least 4 hours.
4
Check on the short rib after 4 hours - it should be falling off the bone. If not return for another 30 minutes at a time until it does fall off the bone.
5
Carefully drain the stock into a pan, leave for about 30 minutes so the fat can rise to the top. Skim the fat off with a ladle and discard.
6
Reduce the leftover stock but only up to the point where it won’t be too salty.
7
While the stock is reducing make a balsamic glaze by slowly letting the balsamic vinegar and sugar melt together and reduce - as soon as it has halved and looks thick and glossy turn off the heat.
8
30 minutes before you want to serve - turn the oven temperature to 200˚C, brush the short ribs with the balsamic reduction and roast for another 15 minutes or until warmed through and glossy.
9
Serve with garlic mashed potatoes and crunchy fresh vegetables of your liking.
