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. I then portion them out into individual ribs, ready for braising.
For the short ribs
- 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
For the butternut mash
- 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.