|COUNTRY OF ORIGIN
Cooking instructions for beef short ribs:
1. Preheat your oven to 325°F (163°C).
2. Season the beef short ribs with salt and pepper or your preferred seasoning blend.
3. Heat a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Add a small amount of oil to the skillet and sear the short ribs on all sides until they develop a brown crust. This helps seal in the juices and adds flavor.
5. Once seared, remove the short ribs from the skillet and set them aside.
6. In the same skillet, add chopped onions, carrots, and celery, and sauté until they begin to soften.
7. Add garlic and any additional herbs or spices you prefer, such as thyme or rosemary, and cook for another minute or two.
8. Return the short ribs to the skillet, arranging them in a single layer.
9. Pour in enough beef broth or red wine to partially cover the ribs. The liquid will help keep the meat moist during cooking.
10. Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
11. Allow the short ribs to braise in the oven for about 2 to 2.5 hours, or until the meat becomes tender and starts to fall off the bone.
12. Once done, carefully remove the skillet from the oven and let it rest for a few minutes.
13. Serve the beef short ribs with the braising liquid and any desired sides, such as mashed potatoes or roasted vegetables.
Note: Cooking times may vary depending on the thickness and quality of the beef short ribs. It’s always a good idea to use a meat thermometer to ensure they reach an internal temperature of at least 145°F (63°C) for food safety.
Nutiritional information typical values per 170g,
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