SLOW COOKED BEEF SHORT RIBS, POTATO PURÉE AND RED WINE GLAZE
Slow cooked beef short ribs on a bed of velvety potato purée, topped with a rich red wine glaze is the ultimate weekend treat which draws on simple, traditional cooking techniques. The recipe created for us by Ed Cudlipp, otherwise known as 'Cud Cooks', can be cooked ahead of time and reheats very well (if not better).
The short ribs are slow cooked for 4 hours in a rich sauce made from chicken stock, red wine, and vegetables, until the meat is falling away from the bone. The sauce is then slowly reduced until it forms a thick glaze to coat the short ribs in. The potato purée is made by passing boiled potatoes through a ricer and mixing it with cream infused with garlic and thyme.
Ed uses the Campden Casserole Low 4.3L as a perfect pan for slow-cooking short ribs, owing to its thick base to evenly distribute heat and the lid to keep in the moisture, and the Campden saucepans for the purée and the glaze. The Professional Knives provide a perfect tool for finely chopping all of the ingredients.
INGREDIENTS:
Short ribs and glaze
2 large, bone-in beef short ribs
2 carrots
2 celery stalks
1 large brown onion
4 banana shallots
4 rosemary stalks
6 thyme stalks
4 bay leaves
1 whole garlic bulb
Handful of chives
2 tbsp tomato paste
500ml high quality chicken stock (or beef stock)
250ml red wine
50g butter
Olive oil
Salt
Pepper
Potato purée
8 medium size potatoes
5 garlic cloves
5 thyme stalks
400ml double cream
200g butter
2 tbsp wholegrain mustard
Salt
METHOD:
SHORT RIBS AND GLAZE
- 1. Dice the carrots, onions, and celery stalks with a Professional kitchen knife and set aside. Peel and half the shallots and set aside.
2. On a high, heat a generous glug of olive oil in a Campden casserole pan with a lid until it is just smoking. Generously season the beef short ribs with salt and pepper and add sear these in the pan until golden brown on each side. Remove the short ribs from the pan and place on a plate.
SHORT RIBS AND GLAZE
- 1. Dice the carrots, onions, and celery stalks with a Professional kitchen knife and set aside. Peel and half the shallots and set aside.
2. On a high, heat a generous glug of olive oil in a Campden casserole pan with a lid until it is just smoking. Generously season the beef short ribs with salt and pepper and add sear these in the pan until golden brown on each side. Remove the short ribs from the pan and place on a plate.
3. In the same pan, brown the flat side of the half shallots until golden brown. Remove from the pan and set aside.
4. In the same pan, add the diced carrots, onions, and celery and cook until softened and browned in places. Add the tomato paste, mix, and cook for 2 minutes.
5. Add the red wine to deglaze the pan, removing the crusty brown pieces at the bottom, and cook on a high for 1 minute to boil off the alcohol. Then add the chicken stock and bring to the boil.
6. Into the sauce, add in the seared short ribs, browned shallots, and the rosemary, thyme and a whole garlic bulb (cut the bulb in half before adding).
7. Place the lid on the pan and put into an oven at 130 °C for 4 hours.
8. Remove the short ribs from the pan and set aside under tin foil to keep warm.
9. Sieve the sauce into a bowl, remove the herbs and vegetables.
10. Place the sauce back into the casserole pan and place on a medium-high heat, and reduce the sauce until it is a glaze, and coats the back of a spoon.
11. Add the butter and mix. Check the seasoning and add salt and pepper as required.
12. Place the short ribs back into the pan and baste in the glaze. Remove the bones.
3. In the same pan, brown the flat side of the half shallots until golden brown. Remove from the pan and set aside.
4. In the same pan, add the diced carrots, onions, and celery and cook until softened and browned in places. Add the tomato paste, mix, and cook for 2 minutes.
5. Add the red wine to deglaze the pan, removing the crusty brown pieces at the bottom, and cook on a high for 1 minute to boil off the alcohol. Then add the chicken stock and bring to the boil.
6. Into the sauce, add in the seared short ribs, browned shallots, and the rosemary, thyme and a whole garlic bulb (cut the bulb in half before adding).
7. Place the lid on the pan and put into an oven at 130 °C for 4 hours.
8. Remove the short ribs from the pan and set aside under tin foil to keep warm.
9. Sieve the sauce into a bowl, remove the herbs and vegetables.
10. Place the sauce back into the casserole pan and place on a medium-high heat, and reduce the sauce until it is a glaze, and coats the back of a spoon.
11. Add the butter and mix. Check the seasoning and add salt and pepper as required.
12. Place the short ribs back into the pan and baste in the glaze. Remove the bones.
POTATO PURÉE
1. Peel the potatoes, cut them in half, and place in a saucepan. Add cold water to the pan and bring the potatoes to a boil. Simmer until soft.
2. While the potatoes are boiling, add sliced garlic, thyme, and cream to a saucepan and put on a medium-low heat. This should gently simmer for around 10 minutes, not boil, to infuse the flavour.
3. Once cooked, pass the potatoes through a potato ricer (or sieve) into a bowl. Add the butter and mix in.
4. Pass half the cream mixture through a sieve into the potato. Mix in and check for consistency (it should be loose but not runny). Add more cream as required until the correct texture is reached.
5. Add the wholegrain mustard and mix.
6. Check the seasoning, adding salt to taste.
PLATING
1. Spoon a bed of the purée onto a plate.
2. Top the purée with a short rib, and cover in the red wine glaze.
3. Top with finely sliced chives.
POTATO PURÉE
1. Peel the potatoes, cut them in half, and place in a saucepan. Add cold water to the pan and bring the potatoes to a boil. Simmer until soft.
2. While the potatoes are boiling, add sliced garlic, thyme, and cream to a saucepan and put on a medium-low heat. This should gently simmer for around 10 minutes, not boil, to infuse the flavour.
3. Once cooked, pass the potatoes through a potato ricer (or sieve) into a bowl. Add the butter and mix in.
4. Pass half the cream mixture through a sieve into the potato. Mix in and check for consistency (it should be loose but not runny). Add more cream as required until the correct texture is reached.
5. Add the wholegrain mustard and mix.
6. Check the seasoning, adding salt to taste.
PLATING
1. Spoon a bed of the purée onto a plate.
2. Top the purée with a short rib, and cover in the red wine glaze.
3. Top with finely sliced chives.