Equipment
Ingredients
Marinade
- 60 ml olive oil
- 475 ml red wine
- 200 g onion, cut into 2.5cm chunks
- 225 g carrot, peeled, cut into 5cm lengths
- 4 garlic, crushed
- 18 g thyme
- 1 orange, juiced, peel cut into 7.5cm strips
- 5 g salt
- 2 g black pepper
Braising
- 1810 g short ribs, cut into 5cm chunks
- 30 ml olive oil
- 6 g dried herbes de provence
- 15 g tomato pesto
Nutrition (per serving)
Method
Combine 60ml olive oil, red wine, onions, carrots, garlic, thyme, orange juice, and orange zest strips in a large bowl. Season with salt and pepper. Add the beef chunks, toss to coat, cover, and refrigerate for 24 hours at 4°C (40°F).
Remove the beef from the marinade and dry the surface of each piece thoroughly with paper towels. Strain the marinade through a fine mesh strainer, keeping the liquid and the vegetables in separate containers.
Heat 30ml olive oil in a casserole dish over medium-high heat. Sear the beef in batches until browned on all sides, then remove the meat to a separate bowl.
Cook the reserved onions and garlic in the casserole over medium heat until they begin to brown. Stir in the herbes de Provence. Return the beef, carrots, thyme, and orange peel to the dish. Pour in 295ml (1 1/4 cups) of the reserved marinade liquid. Simmer on low heat at 95°C (200°F), covered, for 3 hours until the meat is tender.
Remove the excess fat from the surface of the sauce. Stir in the tomato pesto, adjust seasoning with salt and pepper, and serve.
Chef's Notes
- For the best sear on your short ribs, ensure the meat is completely dry after marinating. Patting it down thoroughly with paper towels is crucial for developing a deep, flavorful crust.
- Don't rush the braising process. Low and slow cooking is key to achieving fork-tender short ribs. The target temperature of 95°C (200°F) is ideal for breaking down connective tissues without drying out the meat.
- When searing the beef, work in batches to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it, resulting in less browning and flavor.
- The orange zest adds a subtle brightness that cuts through the richness of the braised beef. Ensure you only zest the orange peel, avoiding the bitter white pith.
- Skimming excess fat from the sauce before finishing is essential for a cleaner, more refined flavor and texture.
Storage
Refrigerator: 3 days — Flavors develop further after 24 hours.
Freezer: 3 months — Freeze in an airtight container with plenty of sauce.
Reheating: Warm in a covered pot over medium-low heat until the center of the meat reaches 74°C/165°F.
