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Beef short ribs are an inexpensive yet delicious cut of meat. They are richly marbled and need to be cooked long and slow to bring out the exquisite tenderness and flavour. The addition of port to the dish brings out a beautiful richness. It is a perfect recipe for a dinner party as it can be made ahead of time. The ribs are a natural with mashed potato or pasta.

Serves 6


12 short ribs, each with a bone
2 tablespoons oil
2 large onions, roughly chopped
4 carrots, sliced
6 garlic cloves, crushed
Bouquet garni
2 celery stalks, thinly sliced
Salt and freshly ground black pepper
3 tablespoons flour
2 tablespoons tomato paste
1 bottle fruity red wine
2 cups ruby port
4 cups / 1 liter beef bouillon
Parsley, roughly chopped as garnish


Preheat the oven to 160C / 325F
Heat the olive oil in a large Dutch oven over medium-high heat
Season the short ribs with salt and black pepper
When the oil is hot, brown half of the short ribs until well caramelized on all sides, about 10 minutes
Transfer the ribs to a platter and repeat with the remaining short ribs
Remove and discard all but 2 tablespoons of the fat from the pan and reduce the heat to medium
Add the onions, celery and carrots and cook until the vegetables begin to soften, 6 to 8 minutes
Add the garlic and cook for 1 to 2 minutes longer
Stir in the flour and continue to cook, stirring, for 3 minutes
Add the tomato paste
Add the wine and bring to a simmer, scraping to release any browned bits that have stuck to the bottom
Pour in the port, stock, and bouquet garni, adjust the heat to medium-high and bring to a boil
Return the short ribs to the pan, along with any accumulated juices, then cover the pan and place it in the oven
Cook until the meat is fork-tender and beginning to pull away from the bones, basting the ribs occasionally with the braising liquid, 2 to 2 1/2 hours
Transfer the ribs to a large platter, discard any loose bones, and cover the ribs to keep them warm.
Skim the fat from the top of the braising liquid and discard
Gently strain the braising liquid through a fine-mesh sieve, carefully transferring the vegetables from the pot to a platter
Discard the bouquet garni
Return the braising liquid to a clean Dutch oven and bring to a boil over medium-high heat
Simmer until the liquid has reduced to a sauce consistency and is thick enough to coat the back of a spoon, about 10 minutes
Season the sauce to taste
Return the meat and the vegetables to the Dutch oven and simmer briefly until heated through
Sprinkle with the fresh parsley
Serve immediately