Braised Beef Short Ribs w/ Butter Beans by Ottolenghi
This recipe for Braised Short Ribs is perfect for the colder winter weather and goes so well with crunchy toasted sourdough slices to soak up the sauce. Given the cook time in the oven is only 3-3.5 hrs, the meat is so tender and slides off the bone with ease. This recipe comes together quickly and with little effort, mainly in the beginning when starting the base of the sauce.
Side Notes
Cost of non-staples: $45
Serves: 6 generous servings
Ingredients
2 onions, roughly chopped
6 garlic cloves, peeled and smashed
4cm piece fresh ginger, minced
2 green chillies, roughly chopped
6 beef short ribs, divided and seasoned
60ml extra virgin olive oil
4 whole star anise
10 cardamon pods, smashed and seeds removed
1 1/2 tbsp tomato paste
2 tsp ground allspice
2 tsp ground cumin
5-6 tomatoes, 3 diced and 2-3 grated (skin discarded)
2 cans butter beans, rinsed and drained
20g chives, finely chopped
1 1/2 tbsp lemon juice
130g spinach leaves, roughly torn
salt & pepper
The Method
Preheat the oven to 165°C. Heat a deep heavy based pot over medium high heat.
Put the onions, garlic, ginger, chillies and a dash of salt in a food processer. Pulse until finely chopped.
Brown the ribs, 3 at a time, in the pot with 2 tbsp of olive oil until well browned, about 4 mins each side. Repeat with remaining ribs. Set aside.
Using the leftover fat in the pan, add the onion mixture, star anise and cardamon seeds into the hot pot and season with a little more salt and a good grinding of black pepper. Stir for about 5 minutes until softened. Add in the chopped tomato, ground spices and tomato paste and stir for another 4 minutes to break down the tomato. Add in the short ribs and 1.1L of water, bring to a boil, clamp the lid on the pot and transfer to the pre-heated oven. Cook for 3.5 hours, stirring a few times throughout.
Towards the last 20 minutes of cooking, heat the butter beans in a saucepan with just enough water to cover the beans, along with a pinch of salt. Gently simmer for 15 mins. Drain the liquid. Stir through a pinch of salt, good grinding of black pepper, lemon juice and 3/4 of the chopped chives.
When ready, remove the pot from the oven and set aside the ribs. Heat the sauce over medium heat and add in the torn spinach. Heat through for 3-4 mins. Add in the grated tomato and remove from heat.
Gently tug the bones from the ribs and remove any tough fat from the meat that is left.
Spoon the sauce into a large, shallow platter. Top with the beans and the beef. Scatter the remaining chives and service.
TIP: Serve with toasted sourdough slices. I toast mine on a hot pat with extra virgin olive oil. This is the best way to scoop up and enjoy the sauce.
