Braised Australian Beef Short Ribs with Shallots

Serving 2
Preparation Time 30 mins
Skill Easy

400g Chilled Australian Beef Short Ribs Bone In
Salt (to taste)
Black Pepper Crushed (to taste)
30g Oil
5 cloves Garlic (chopped)
60g Shallot (peeled)
20g Flour
1 Can (400g) Canned Tomato (chopped)
500ml Beef Stock (Any Brand)
5 sprigs Thyme
2 pc Bay Leaf

  1. Season Beef Short Ribs Bone In with salt and crushed black pepper evenly on both sides.
  2. Heat a deep pot with oil on a medium high heat and sear beef short rib on all sides till nice and brown.
  3. Remove beef short rib and set aside, with the same pot, sauté garlic and shallot till fragrant.
  4. Next add canned tomato, beef stock, thyme, bay leaf and the browned beef short rib.
  5. Bring pot to a boil and turn to a low simmer with the pot covered.
  6. Simmer for 1.5 hours till beef oxtail is tender, once done ready to serve.

Recipe from Meat & Livestock Australia, Created by Chef Edward Siew

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