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Stewed Beef Short Ribs by Leon Vermaak

Yields1 ServingPrep Time20 minsCook Time3 hrs 20 minsTotal Time3 hrs 40 mins

Tender beef short ribs slow-braised in red wine with star anise and orange peel, served with mashed potatoes or polenta and steamed vegetables.

 30 ml Olive oil
 1 Onionchopped
 3 Celery stalkschopped
 4 Large leekschopped
 8 Beef short rib pieces
 350 ml Red wine
 350 ml Homemade stock
 2 Star anise
 1 Orange peelone strip
 1 Orangejuice of, optional
1

Preheat oven to 160°C.

2

Heat the oil in an ovenproof casserole dish and fry the vegetables until glossy. Remove the vegetables, season the meat with salt and pepper, and fry in the same oil until golden brown on all sides.

3

Add the red wine slowly – it will sizzle and splatter a bit. Cook for about a minute.

4

Add the other ingredients, cover, and place in the preheated oven. Leave it to cook for at least 3 hours.

5

Remove the dish from the oven and allow the meat to rest for about 20 minutes with the lid still on. Test the meat to see if it’s tender; if not, return it to the oven.

6

Spoon off most of the fat and allow the sauce to cook and reduce if necessary. Glaze the meat with the sauce and serve with polenta or mashed potatoes and steamed vegetables.

Nutrition Facts

Servings 1