Recipe of the day: Cherry and red wine braised short ribs

We all love comfort food. This recipe provides this and more with fall-off-the-bone tender short ribs, kissed with cherry sweetness and red wine depth.

Serves: 4–6

ALSO READ: Recipe of the day: Easy-to-make Spanish-style paella salad

Ingredients

• 1.5 kg beef short ribs
• Salt and freshly ground black pepper to taste
• 2 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, grated
• 200g mushrooms, sliced
• 2 cups cherries, pitted and halved
• 2 cups red wine
• 2 cups beef or vegetable stock
• 2 teaspoons fresh thyme leaves

Method

1. Brown the ribs: Heat olive oil in a large, heavy pot (cast iron or Dutch oven).
2. Season ribs well with salt and pepper, then sear on all sides until deeply golden.
3. Remove to a plate.
4. Sauté the veggies: In the same pot, sauté onion, carrot and garlic until softened and fragrant.
5. Deglaze: Pour in red wine, scraping up the browned bits. Let it bubble for 5 minutes to reduce slightly.
6. Build the braise: Add beef stock, cherries, rosemary, and thyme.
7. Return the ribs and nestle them in the liquid.
8. Simmer, low and slow: Bring to a gentle simmer, cover with the lid and cook on the lowest heat for 2½ to 3 hours.
9. Turn the ribs halfway through, keeping the liquid at a gentle bubble.
10. Finish: When the meat is fall-off-the-bone tender, skim any excess fat. If the sauce is too thin, remove the ribs and reduce the liquid uncovered for 10 minutes until glossy.

Tip: The stovetop version can sometimes evaporate liquid more quickly than oven-braising. Keep an eye on it, and if the liquid gets too low, splash in extra stock or water.

Both methods are lush , oven-braising gives you even heat, while stovetop feels more hands-on, like a slow seduction.

So if you would prefer to finish off in the oven:

• Preheat the oven to 160 deg C
• Once you are ready, cook for about 2½ to 3 hours.
• Keep an eye on it and top with a little liquid if necessary.

Supplied by: www.juicydelicious.co.za

Recipe of the day:Cherry and red wine braised short ribs

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

• • 1.5 kg beef short ribs

• • Salt and freshly ground black pepper to taste

• • 2 Tbsp olive oil

• • 1 onion, chopped

• • 2 carrots, peeled and sliced

• • 3 cloves garlic, grated

• • 200g mushrooms, sliced

• • 2 cups cherries, pitted and halved

• • 2 cups red wine

• • 2 cups beef or vegetable stock

• • 2 teaspoons fresh thyme leaves

Instructions

 

1. 1. Brown the Ribs: Heat olive oil in a large, heavy pot (cast iron or Dutch oven).

1. 1. Season ribs well with salt and pepper, then sear on all sides until deeply golden.

1. 1. Remove to a plate.

1. 1. Sauté the Veggies: In the same pot, sauté onion, carrot, and garlic until softened and fragrant.

1. 1. Deglaze: Pour in red wine, scraping up the browned bits. Let it bubble for 5 minutes to reduce slightly.

1. 1. Build the Braise: Add beef stock, cherries, rosemary, and thyme.

1. 1. Return the ribs and nestle them in the liquid.

1. 1. Simmer Low & Slow: Bring to a gentle simmer, cover with the lid, and cook on the lowest heat for 2½–3 hours.

1. 1. Turn the ribs halfway through, keeping the liquid at a gentle bubble.

1. 1. Finish: When the meat is fall-off-the-bone tender, skim any excess fat. If the sauce is too thin, remove the ribs and reduce the liquid uncovered for 10 minutes until glossy.

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