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Belgian Red Short Ribs

Belgian Red Short Ribs

4 to 6 people

Ingredients

Ingredients

  • 2 onions
  • 4 cloves of garlic
  • 4 carrots
  • thyme
  • bay leaf
  • 4 fatty beef ribs
  • olive oil
  • 4 dl reduced beef stock
  • pepper
  • coarse salt
  • thyme
  • rosemary
  • 75 cl dark regional beer
  • 300 g butter

Equipment

  • oven
  • oven dish or roasting tin
Recipe

4 to 6 people

Preparation:

Take a large oven dish and arrange the ribs in it. Cover them with the onions, crushed garlic, carrots, pepper and salt, olive oil, the beer (which you have probably already had a sip of) and a little beef stock. Spread the butter evenly over all the ribs.

Now let everything braise very slowly in the oven for 5 to 6 hours at 110 degrees. Every 20 to 30 minutes, baste the meat with the juices, a balanced mix of stock, butter, beer and so on. The ribs turn crispy brown, but the basting keeps them juicy and slightly caramelised. The fat of these beef ribs also takes on a wonderful flavour.

Leave the ribs to rest in the fridge overnight. Cut them from the flat rib and trim the meat, which means: cut neat, even pieces that can be presented on the bone.

Put these pieces of meat back in the oven for about an hour at 110 degrees and brush them with the beef stock from your roasting tin. Carefully present them on the bone and serve.

Finger-licking good.