This  tasty slow cooked short ribs recipe comes from Nati – @natisonpriory who is  one half of the Sustainable Supper Club (the other being Dot– @dotscookin) so we have some great local provenance.

The Sustainable Supper Club is focused on tasty dishes using local and seasonal food along with cocktails and conversation on how to develop your own sustainable lifestyle. You can find out more about their next event here >>

You can find out more about our beef here >> The ingredients below are for 4 people

Ingredients For Slow Cooked Short Ribs

8 short ribs from Morley  Butchers
2 carrots
2 celery sticks
2 onions
4 cloves of garlic
rosemary sprig
Fresh thyme sprigs
100ml red wine
1 tin chopped tomatoes
200ml beef stock

Cooking Method For Slow Cooked Short Ribs

Heat a tablespoon of oil in an ovenproof pan preferably with a lid (Le Creuset or similar heavy cast iron pan is perfect for this).  Salt the short ribs, then sear them, turning one-by-one in the pan quickly.

Remove them from the pan and reduce the heat add the finely chopped onions, carrots and celery. Fry the veg for about 3-4 minutes until soft and translucent, add the garlic cloves, the red wine and let the alcohol cook away (5 minutes).

Add the stock, the chopped tomatoes, herbs and put the meat back in the sauce. Cover and cook in the oven at 170 degrees Celsius for a minimum of 2.5 hours or until the meat falls off the bone. Check half way through and add a bit of water if needed.

Once you take the meat and herb sprigs out, blend the sauce into a delicious gravy.

Do not throw the bones out. If you have a slow cooker pop them in there for a long and slow 12 hr broth. Add a splash of cider vinegar and any leftover veg or herbs, perfect for soups or rice pilaf