Blog / 07 OCTOBER 2025
Ingredients
• 2kg meaty short ribs
• 1 whole bulb garlic (cut in half)
• 1 tbsp tomato purée
• 1 bottle good red wine
• 1 litre rich beef broth
• 500g mushrooms
• 100g pancetta (optional)
• 50g butter
• Fresh flat-leaf parsley, chopped
• Beef tallow (for browning)
⸻
Method
1. Brown the ribs
Heat a generous spoon of tallow in a heavy pan. Sear the short ribs until deeply caramelised on all sides — this is where the flavour begins.
2. Build the base
Transfer the ribs to a casserole dish. Pour off most of the fat, reserving a little for later.
In the same pan, add the halved garlic bulb and tomato purée. Cook for about 30 seconds to remove the raw taste.
3. Deglaze and reduce
Pour in the red wine, scraping up the fond from the pan. Reduce by half, then pour over the ribs along with half of the beef stock.
4. Slow cook
Cover with a lid (or parchment + foil) and place in the oven at 160°C for around 4 hours, checking every 40 minutes and topping up with stock as needed.
5. Finish and rest
Once the meat is tender and falling off the bone, switch off the oven and let it rest for an hour. Meanwhile, fry the pancetta until crisp, then add mushrooms and butter. Cook until golden and glossy, then spoon this mixture over the stew.
6. Serve
Scatter with chopped parsley just before serving.
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