Braised Beef Short Ribs

This prepare it and leave it, slow cook, braised short rib recipe is easy, economic and is absolutely, mouth wateringly delicious. Full of hearty goodness, it will fill your home with rich aromas and have your family wanting you to add this recipe to your regular repertoire!

BRAISED: Braising involves dry sealing your cheaper cut of meat, before cooking very slowly at a low heat in a wet mix, to gently soften the tougher meat fibres, making them melingly tender and delicious!

INGREDIENTS:

4 Beef Short Ribs (appx 1-1.2kg)

1 Pack Unsmoked Bacon Lardons (200g)

1 Jar Brindisa Navarrico Round White Haricot Beans Alubias Blanca (660g)

6 Medium Carrots Sliced

1 Medium Leek Sliced

4 Red Onions Chopped

4 Cloves of Garlic Finely Chopped

1 Bottle Red Wine

2 Kallo Beef Stock Cubes

1 Tablespoon Worcestershire Sauce

4 Anchovies Finely Chopped

1 Generous Bouquet Garni of Fresh Rosemary, Sage and Bay

2 Tablespoons Olive Oil

Sea Salt &  Ground Black Pepper

1 Large Hob to Oven Lidded Casserole Dish

METHOD:

1. Place the casserole over a medium heat, add the olive oil and seal the short ribs.

2. Add the lardons, allowing them to just cook.

3. Turn off the heat and add all the other ingredients, except the beans, plus half a wine bottle of water.

4. Put lid on the casserole, place on a strong baking tray in the oven set at 160 Fan for 3 hours.

5. After 3 hours add the white beans, stir, and reduce the heat to 130 Fan for 4-5 hours.

6. The sauce should thicken, the meat should tenderise and fall off the bone and the beans will soak up the sauce and flavour.

7. Serve with Creamy Mash and Lightly steamed white cabbage and leek, taking care to remove the remains of the bouquet garni.

Enjoy!