Short Rib Roast
A Winter Essential
As we exit autumn and head into the cooler months, our appetites for a good roast intensifies. There is nothing quite like a good Sunday (or any day!) roast to bring the family together, reviving a sense of nostalgia and some of our best memories around a dinner table. There is something special about the simplicity of a quality cut of meat and veg to warm our bellies and hearts surrounded by our nearest and dearest.
Even the most renowned culinary experts can appreciate a delicious roast. In celebration of a great Australian tradition, we’ve compiled a recipe that puts a classy spin on an old favourite. A short rib roast that will melt in your mouth and impress the family.
The Cut - Short Rib
The short rib is cut from the lower section of the ribs, with thick intercostal muscles layered over the bone. A favourite of chefs, this cut has a delicious rich flavour with the added dimension of being cooked and served on the bone – an all-round satisfying eating experience when you put down the cutlery and use your hands to get every last morsel off the bone. When perfectly cooked, the meat will be unctuous, with incredibly deep flavour.
How to Cook
This recipe is cooked as a pot roast, as opposed to dry roasting style. It’s very important to be informed of each technique prior to attempting the recipe to achieve the perfect balance of tenderness and rich flavours.
Pot roasting is a great technique that traditionally takes less tender cuts of meat, and, when executed correctly, can deliver mouth-watering meat that falls apart on the fork. It’s also a great “cook now, enjoy later” dish. Fast forward 24 hours post roasting, and the flavours will have intensified – allowing you to enjoy the gift that keeps on giving.
The short rib roast is best cooked low and slow, and then seared at high heat to give a crispy finish.
Tip: Don’t panic if you check on the progress and the meat feels tough, thinking you’ve overcooked it. Braising short ribs takes time… and is well worth the wait.
Braised Short Rib Roast
- bone-in short ribs roasts (1-1.5kg)
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 5 tbls vegetable oil
- 2 onion diced
- 400g crushed tomatos
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1 red capsicum chopped
- 4 cloves garlic, crushed
- 3-4 cups beef broth
- 2 tbls Worcestershire sauce
- 3 sprigs fresh rosemary
Preheat oven to 120 degrees.
Season the short rib roast with salt and pepper.
Heat a heavy oven proof pot (preferably cast iron) on the hob, add oil and sear ribs for about 2 minute on each side. Remove from pot and set aside.
Sauté onion for 3-5 minutes, add garlic and sauté for another minute.
Add chopped carrots and celery.
Add the crushed tomatoes, deglazing the pan with a wooden spoon.
Place short rib roast in the pot bone side down, nestled amongst the vegetables and pour in stock to cover the beef about 1cm above the bone.
Add Worcestershire sauce, bring to the simmer, add a few sprigs of rosemary.
Cover the heavy oven proof pot with a tight-fitting lid or foil and place in the oven for 3-4 hours until the meat is rich and gelatinous.
Add the red capsicum and cook for a further 30 minutes
Heat a frying pan or BBQ plate to high heat, gently remove the ribs from the pot and sear ribs on each side until crispy and set aside.
Remove 3/4 of the vegetables from the pot and set aside with some of the cooking liquid.
Return pot to the hob and reduce remaining cooking liquid.
Once reduced to half remove rosemary sprig and use a stick blender to blend the celery, carrots, and onion to create a rich creamy gravy.
Pour the gravy into a dish, return the vegetables and short rib roast to the pot and pop in a hot oven for 10 minutes to come back up to temperature.
The short rib roast is perfect served on a bed of mash potato, served with the slow roasted vegetables and the delicious gravy poured over the beef and vegetables.
The braised short rib roast recipe is a Provenir favourite. It’s a restaurant quality result, that is achievable by anyone at home experimenting in the kitchen. The key to this recipe is patience, and of course, a high quality cut of beef.
Provenir’s unique on-farm processing eliminates live transport and the associated stress, improves animal welfare, and produces premium quality beef of exceptional taste, juiciness, and tenderness.
The proof is in our product, but the product is a result of our passionate farmers – hard-working Australian families that genuinely care about their livestock.
Head to the About section to learn more about our award-winning beef, and its sustainable journey from paddock to plate.
If you’re ready to tackle the braised short rib roast, or create your own feast, find out where you can buy Provenir premium quality beef.