Sundays are for…? Slow braised short ribs with butternut mash. A hearty winter warmer with fall off the bone meat and a buttery smokey honeyed butternut mash.
I always ask the guys at Country meat butchery and deli in Fourways, to cut me about 3kgs of short ribs from a full slab in an English style cut.
Difference between English style and Flanken style beef short ribs
English style: The ribs are cut parallel to the bone, with one bone per piece. They tend to hold their shape even after a long braise and make an impressive presentation.
Flanken style: The ribs are cut across the bone. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces.
So, the English style works much better for this recipe.
View step by step
- 1.5 kg short ribs (approximately 8-12 ribs)
- 1 onion, finely sliced
- 4 garlic cloves, crushed
- 1 leek, finely chopped
- 1 carrot, finely chopped
- 4 sprigs of fresh thyme
- 1 cup red wine
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coconut oil (or olive oil)
- salt and pepper to taste
- 2 teaspoons smoked paprika
- 1 butternut, skinned and sliced into chunks
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons butter
- salt and pepper to taste
- Preheat the oven to 200 degrees C. Coat the beef short ribs with sprinkling of salt, pepper and smoked paprika and place in a hot frying pan with the coconut oil. Brown on all sides.
- Cut up the onion, carrot, leek, thyme and garlic.
- Transfer the seared short ribs, bone side up, to an oven roasting dish or dutch oven.
- Add the vegetables to the frying pan and fry for about 3 minutes. Add the sugar, pepper and soy sauce and scrape the browned bits from the bottom of the pan. After a minute or two, add the red wine and let it bubble for another minute.
- Pour the veggie, soy and wine mixture over the short ribs in the oven dish. Add more water just cover the ribs.
- Put the lid on and braise/roast the short ribs for an hour. After an hour, turn the heat down to 160 degrees C for another 2 hours.
- About 30 minutes before the ribs are ready, boil the butternut in salted water until soft.
- Drain the liquid, add the paprika, honey and butter and mash it all up. You can use a stick blender if you wish. Season to taste with salt and pepper. What you're looking for is a buttery puree/mash with a subtle hint of smokey paprika and some sweetness from the honey.
- Remove the short rib from the oven and place in a roasting tray. Bump up the oven to full and grill the ribs for about 2-3 minutes - just to render and crisp up the fat.
- Depending on the amount of liquid left in the original oven dish, you may want to reduce some of the braising liquid.
- Take out the ribs, spoon over some of the braising liquid an let it rest for at least 5 minutes.
- Make a quick salad of chopped cucumber, tomato and avocado with a rice vinegar and olive oil dressing. This will cut through the richness of the short rib.
- Serve the short ribs on a bed of the mash and a spoonful of the braised vegetables and liquid.
After this hearty meal, you will probably want to go take a nap. You deserve it.