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

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

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