Short Ribs Stew in Red Wine By Karen Yee
800g of short ribs (without the bones)
3 cloves of garlic bruised
1 large onion – cut into chunks
3 sticks of medium carrot in chunks
4 medium potatoes in chunks (I roast them and stir them in before I heat up and serve)
6 to 7 stalks of Fresh thyme tied in a bunch (Plus some for garnishing)
2 bay leaves
2 tbsp of Parlsey chopped
1/2 teaspoon of garlic pepper (or black pepper)
1.5 tbsp Tomato Paste (if using canned tomato puree which is less concentrated, add 2.5 tbsp)
500mls beef stock OR chicken stock
1 cup of red wine
Corn starch for thickening the sauce
¼ to ½ tsp of brown sugar (or to your taste)
Salt to taste (I did not add at all as the beef stock is already salty)
Heat up some olive oil and stir fry the onion, garlic till fragrant. Add the carrots and continue to stir fry for 5 mins. Add bay leaves.
Add the short ribs and cook till brown (if you have the time, you may brown them first with some olive oil to give them a nicer colour).
Add garlic pepper and tomato paste. Mix well.
Add red wine and allow it to come to a slight simmer. Add thyme and parsley. Then add the beef stock.
Cover and allow it to come to a simmer at medium heat. Reduce the heat and add sugar.
Continue to cook on low heat for one hour. Skim out any fats from the sauce.
Thicken the sauce with some cornstarch and water mixture to the consistency you prefer. I like it thick!
Let it simmer for another 5 mins then transfer to a slow cooker on auto mode. Cook till meat is tender.
Meantime, drizzle some olive oil onto the potatoes and roast till golden brown. Stir them into the stew and heat up to serve. **You can also cook the potatoes with the stew right from the start without roasting but the roasted potatoes add more depth to the flavor of this dish.
Garnish with fresh thyme before serving.
NOTE: You may also use beef brisket but cooking time will be longer. Lamb will also be another delicious option.