Beef short rib. Sometimes known as flat rib, this fantastic cut is wonderfully versatile. It can be put to work in deep friend bonbons, smoked over beechwood or alder, used in pasta sauces or simply braised as I have done here.
The key ingredients here are a mix of Italian dried porcini which lend depth of savoury, woody flavour and star anise which brings a subtle eastern spice to the finished gravy.
What better way for us to celebrate the final leaves from the black cabbage in the backyard, and some leftover roots from last week’s Sunday roast.
INGREDIENTS (serves 2)
- 2 beef short ribs from the thinner end of the rack, sliced into 6 pieces
- 1 large star anise
- 1 litre good quality beef stock
- 500 ml quailty stout beer
- 1 head of garlic, sliced horizontally
- 1 small red onion, quartered
- 1 stick celery diced
- 1 cup diced pancetta
- 15 grams dried porcini
- 1 tsp english mustard
- 1tsp tomato purée
- sea salt
- olive oil
SHORT RIBS BRAISED WITH ANISE, MUSTARD AND PORCINI
Heat your oven to 160°c.
- Heat 1tbsp olive oil in an oven proof, non stick pan until piping hot. Season the rib with salt before searing well on all sides before reserving to a plate.
- To the hot pan, add the pancetta and fry until golden. Add the onion, garlic and porcini followed by the tomato and mustard – toss the pan to coat.
- Add the beer and and stock and bring to a simmer. Return the short ribs, cover with a lid and braise in the oven for 2.5 hours or until tender.
- After this time, remove the ribs and set aside one each to serve whole. Shred the meat from the others and keep warm with a tablespoon of the cooking liquid.
- Blitz then strain the rest of the liquid and reduce to a silky consistency before returning the rib pieces left whole to reheat. Baste, then serve with the shredded beef and sides of your choice.
We paired this with goose-fat roasted roots and iron rich cavolo nero.
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