Short rib beef in tomato sauce | Lawrence Murphy

Short ribs of beef, sometimes called Jacob’s Ladder, have considerably more meat on them than pork ribs and just one rib will be sufficient as a portion for one person.
By Lawrence Murphy
Published 12th Jun 2020, 13:12 BST
Updated 12th Jun 2020, 13:18 BST
Short rib of beef in tomato sauce. Short rib of beef in tomato sauce.
Short rib of beef in tomato sauce.

It’s one of the cheaper cuts of beef but you should still insist that it has been hung for at least 14 days, giving it a fuller flavour.

This cut won’t give you instant gratification like a sirloin or fillet, it needs time to slowly cook to break down the fibres and soften.

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But you will produce a fantastically tender and incredibly tasty beef dish.

This recipe is ideal to throw in the oven and leave while you’re out on a long walk or have a busy day ahead.

The acidity in the tomatoes helps to break down the structure of the meat and reduces to make a wonderful sauce.

Ingredients – serves 2

2 English cut short ribs

1 onion, finely chopped

Stick celery, finely chopped

Tablespoon leek, finely chopped

3 cloves garlic, finely chopped

Teaspoon tomato paste

Tin chopped tomatoes

125ml white wine

200ml fresh beef or chicken stock

1 bay leaf

Method

1. Heat a large casserole pan and add a little olive oil. Once hot add the onion, celery, garlic and leek. Cook for 3 mins.

2. Add the tomato paste and cook for another 2 mins.

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3. Add the wine and reduce by half and then add the tomatoes, stock and bay leaf. Bring up to a simmer.

4. Pan-fry the ribs until they are coloured all over and then put then into the casserole dish. Cover and put in a pre-heated oven 150C gas 3 for 3 and a half hours.

5. The beef will now be very tender. Carefully remove them from the liquid and keep warm.

6. Skim off the fat and reduce down on a medium heat to the desired consistency.

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7. Taste and season the sauce. Put the beef into bowls and pour over the sauce to serve.​​​​​​​

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