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.
