Slow Short Ribs with Herbs and Lemon

This laid-back yet sophisticated dish is perfect for special occasions or whenever the hankering hits for a flavour-packed meal.

Gretchen LoweFood stylist, chef and photographer
  • prepare
  • cook
  • 6 servings
  • Moderate
A plate of slow cooked short ribs, being pulled apart by two forks.
Caption:These meltingly tender short ribs are a great choice for a special occasion meal, says chef Gretchen Lowe.Photo credit:Gretchen Lowe

My husband Blair always requests these meltingly tender short ribs for his birthday, but they’re far too delicious to enjoy just once a year.

Don't be put off by the long cooking time - this is a simple make-ahead dinner where the oven does most of the work after a quick set-up. The ribs go so well on top of pasta with a good sprinkle of Parmesan.

I use chicken stock, rather than beef, which gives a more complex layer of flavour.

Ingredients

  • A good drizzle of olive oil
  • 2–2.3kg bone-in short ribs, cut to at least 5cm thick
  • Salt and pepper
  • 2 large heads garlic, halved crosswise
  • 2 large onions, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 Tbsp tomato paste
  • 1/2 bottle red wine (or use stock)
  • 2 cups chicken stock
  • 4 sprigs rosemary
  • 1 cup parsley, coarsely chopped, to serve
  • Zest of 1 lemon, to serve

Instructions

  1. Preheat the oven to 150°C fan bake.
  2. Heat the oil in a large oven-proof frying pan with a lid, over a medium-high heat. Season the short ribs generously with salt and pepper. In batches, sear the ribs on all sides until evenly browned, about 6–8 minutes per batch.
  3. Transfer the browned ribs to a plate. Pour the excess fat out of the frying pan, leaving about 2 tablespoons along with the browned bits. Reduce the heat to medium.
  4. Add the garlic, cut-side down. Cook until golden, about 1–2 minutes, then turn and push to the side. Add the onions, celery and carrots and season with salt and pepper. Cook until they begin to soften, about 5–10 minutes.
  5. Mix in the tomato paste and cook for another 2–3 minutes, until it starts to caramelise.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly. Add the stock and rosemary.
  7. Return the short ribs to the saucepan, ensuring they are covered in liquid. Add more stock or water if needed. Bring to a simmer, then cover and place in the oven.
  8. Let the ribs cook undisturbed until they are tender and falling off the bone, about 3 1⁄2–4 hours.
  9. Remove the ribs with tongs, being careful to keep the bones intact for presentation. Strain the sauce and skim off the fat, then reduce slightly for 5–7 minutes. Taste and season with salt and pepper. To serve, sprinkle with parsley and lemon zest.

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