Slow cooked short rib of beef chasseur

Short Rib of beef is classified as an off cut, however by slowly cooking this you get a beautiful gelatinous tender meat. The slower and lower you cook this cut of meat, the better the results. Chasseur makes a great accompaniment, not only with beef, but also with chicken.

Ingredients


  • 8 short rib of beef
  • 1 onion (peeled & diced)
  • 1 stick of celery (diced)
  • 1 carrot (peeled & diced)
  • 2 cloves of garlic (peeled & diced)
  • 1 small leek (diced)
  • 2 bay leaves
  • 1 tblsp tarragon
  • 450 ml beef stock
  • 100 ml red wine
  • 150 ml balsamic
  • for the chasseur sauce:
  • 4 tomatoes (peeled & diced)
  • 2 cup button mushrooms
  • 4 tblsp gherkins (sliced)
  • 2 tblsp tarragon
  • 2 shallots (peeled & diced)
  • 50 g butter

Method

  1. To cook the beef:
  2. Seal the ribs in hot oil in a pan on both sides and season.
  3. Put in a roasting oven dish from the pan, add the onion, celery, carrot, garlic, leek, bay leaf & tarragon
  4. Sweat for 4-5 minutes over a moderate heat
  5. Add the stock, red wine & balsamic.
  6. Simmer for 10 minutes
  7. Add to the roasting
  8. Roast in the oven for ¾ hours (until tender) at 160°C.
  9. Remove ribs & strain the liquid in a sauce pot
  10. Reduce sauce by half over low heat or until desired consistency is reached
  11. For the chasseur sauce:
  12. Melt the butter in a pan
  13. Sweat the onion for 2 minutes without browning
  14. Add the mushrooms & cook for a further 2/3 minutes
  15. Add tomato, gherkin & tarragon
  16. Check seasoning.




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