Slow cook these incredible 45-day dry aged beef short ribs and watch in awe as the tender meat slides off the bone. Full of flavour with a melt in the mouth texture, this fabulous cut is a joy to eat. Fire up the barbecue for a Texan style delight or slow roast in the oven to unlock its full potential. See our Chef’s special recipe below…
45-Day Aged Beef Short Ribs
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45 day dry aged scotch beef – 5 Ribs
1 x Head Garlic cut in Half
2 x Carrots cut length Ways
1 x Bottle Red Wine
1 litre Beef Stock
150g Pancetta Lardons
100g Chestnut Mushrooms
100g Baby Onions
Chopped Parsley for Garnish
Heat a frying pan with some sunflower oil and sear short ribs until they are sealed on each side and starting to brown.
Remove from the pan and add in garlic and carrots, frying until caramelised.
Add the tomato paste and fry before deglazing with the red wine.
Pour in the beef stock before adding the ribs back in and bringing to the boil, season with salt and pepper.
Cover with foil and tight fitting lid
Braise in Oven at 150/160C for 3- 3.5 Hours
Remove when the meat is tender enough to easily fall off the bone, then put aside to rest covered in foil.
Reduce the sauce until it is a thick consistency, then use to cover the ribs
Add caramelised baby onions, pancetta and mushroom. Finish with a sprinkle of finely chopped parsley as a garnish.