Ingredients
- 1.5kg beef short rib
- 2 onions
- 1 large leek
- 2 long celery stalks
- 4 large carrots
- 5 garlic cloves (or more)
- 25g tomato paste
- 40g fresh parsley and sage
- 1 tbsp smoked paprika
- 1 tbsp paprika
- 1 tbsp Cajun spice
- 1 tsp ground cumin
- 30ml honey
- 1 tbsp corn starch
- 2 tbsp salt
- 1 tbsp black pepper
- 1 & 1/2 cups red wine (can be substituted with non alcoholic wine)
- 3 cups beef stock
Steps
Combine all the spices, salt and pepper together to make a spice blend. Sprinkle half over the beef short ribs. Add oil to a large pot, and place on a medium to high heat. Once the oil has heated, you’re going to seal the beef short rib, fry them until just golden brown on all sides then remove them from the pot.
Chop the onions, leeks and celery and add it to the same pot that you’ve fried the beef short ribs in, let it sauté for a few minutes before adding in the carrots. Let everything cook until the onions start going translucent. Now add the remaining half of the spices, mix well and let it simmer for a few mins, then add in the tomato paste and honey, give it a good stir ensuring the vegetables are fully coated with everything. At this stage, add in the chopped fresh herbs and garlic, let that simmer for a few minutes then add in the cornstarch and mix everything until well combined.
At this stage you will add in the red wine, which will deglaze the pot, make sure to scrape the bottom of the pot to ensure all that flavour is incorporated. Once the alcohol has cooked off, add in the beef stock, let everything simmer for 5 minutes then add the beef short rib back to the pot. Place the lid on and put it in the oven on 200 degrees for 3 hours.
At this stage, the beef short rib should be fall off the bone soft. Remove the beef short rib from the pot, as well as some of the carrots. With a stick blender, blend the sauce until smooth and at this stage taste for seasoning and adjust accordingly. Remove the bones from the beef short rib, shred it and place it back in the sauce along with the reserved carrots.
Serve over pasta (fresh homemade pasta recipe available) or any starch of your choice. Garnish with fresh parsley and enjoy!
A TASTE OF ME 