3 - Beef short-rib - everything you need to know including a recipe!

There's no doubt about it, beef short-ribs are simply my favourite cut of beef of them all. I have days where I might fancy a steak, maybe grill some chicken, have some daal and roti, but short-ribs for me are something I'm always in the mood for!

Short-ribs originate from the side of a cow, just behind the front legs and us butcher's like to call this section the plate as it's nice and flat. This part of the cattle does quite a bit of work as it's a strong bracing muscle; it helps with posture, breathing and support. As such, short-ribs are well marbled and have a good deal of intramuscular fat, collagen and elastin.

All these components are a recipe for a great meal as once cooked low and slow for a few hours, they all start breaking down and melting. The collagen and in elastin in particular transform in this slow cooking process in to a very rich jelly which keeps the short-ribs incredibly moist. I simply just can't describe how delicious short-ribs are, you'll have to try the recipe below to see for yourself!

Braised Beef Short-Rib

 1 Kg 6cm Beef Short-Ribs
 2 tablespoons of vegetable oil
 1 large onion chopped anyway you like
 4 cloves of garlic minced
 3 sprigs of rosemary
 600 ml of stock (ideally beef but use chicken or vegetable stock if in a pinch)
 Salt and ground black pepper

Method:

1. Heat your oven to around 160 C.
2. Mix together the salt, pepper, oil and short-ribs and place in an oven proof heavy pot (like a dutch oven). Place your pot on a stove set to high heat and begin searing off the short-ribs for 15 minutes being sure to turn them until they colour a dark brown on all sides.
3. Turn the heat down to medium/low and add the onions and garlic. Cook these through until soft for 10 minutes.
4. Add your stock and turn the heat up until everything starts simmering
5. Pop into the oven with the lid on for around 2-3 hours. Check and the liquid level every 45 mins as you may need to top this up and be sure to give a quick stir each time.
6. You'll know the ribs are done when the meat is falling off the bone, it should be easy to break apart using a spoon!
7. Serve in a bowl with a dollop of mash just like the picture above and voila, enjoy!