Deluxe dinner recipe for Wine Braised Beef Short Ribs
2 kg of beef short ribs (Ask your butcher to cut you flank-style short ribs cut across the bone instead of parallel to the bone).
2 table spoons of canola oil
Salt and pepper
2 large onions chopped
4 stalks of celery chopped
3 carrots sliced
4 cloves of grated garlic
3 table spoons of soya sauce
1 litre of beef stock
1 tablespoon of honey
1 cup of chopped coriander and more for garnish
1 bottle of KWV Classic Collection Merlot
Season the ribs and pan fry until golden brown on each side in the oil remove and let it rest.
Add to the pan the onions, celery, carrots and garlic and sauté until golden brown.
Place the meat back into the pot and add the soya sauce, stock, honey, coriander and red wine.
Let it gently cook and simmer for about an hour and a half.
Strain the liquid off and discard the vegetables and the bones from the meat, which by this time should be easy to remove.
Let the meat cool down and reduce the red wine liquid with two thirds until a thick sticky sauce starts to form.
Place the meat back into the sauce and heat and cook through for about another ten to fifteen minutes while the sauce reduces and clings to the meat.
Serve with steamed green vegetables and sprinkle with fresh coriander and sesame seeds.
NB: This recipe can be made up to two days in advance and finished off before serving.