Slow Cooked Beef Short Ribs with Bacon and Mushrooms

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I love cooking shows. I even love a show from the BBC that’s all about baking. The things they make are all full of gluten and sugar, but it’s fun to watch just the same. The other day, I came across a cooking show and the featured recipe was for these slow cooked beef short ribs. I tried to pay close attention so that I could re-create it in my own kitchen. We did a few things differently, but man oh man was it ever delicious.

So rich and delicious

Ingredients

• 1 kg (2 pounds) beef short ribs (but we actually used a cut here called siedfleisch)
• Oil of choice for frying (coconut, lard, olive oil)
• 1 large head of garlic, cut in half horizontally
• 2 Tablespoons tomato puree
• 1 cup of red wine
• 2 cups of bone broth
• 150 grams (5 oz) bacon, chopped
• 250 grams (9 oz) mushrooms, sliced into quarters
• salt and pepper to taste
• Fresh parsley to garnish

Instructions

1. Pre-heat the oven to 350 F (170 C).
2. Heat a large roasting tray or pan on the stove and add a few glugs of oil.
3. Salt and pepper your meat and add it to the pan to brown it well on all sides (about 15 minutes).
4. Add the halved garlic heads to the pan cut side down.
5. Add in the tomato puree and the wine, scraping up the bits at the bottom.
   

   Before going in the oven

6. Bring to a boil and cook for 10-15 minutes until the liquid is reduced by half.
7. Now add in the bone broth and bring to a boil again, basting the meat with the juices.
8. Cover with foil and put it in the pre-heated oven and bake for 3-4 hours. It’s done when it’s falling off the bone or falling apart.
9. When your meat is about 15 minutes from being finished, fry up the bacon until crisp and add the mushrooms and cook until tender (about 5 minutes).
   

   Bacon makes everything better

10. When the meat is ready, remove it from the oven and put it on a serving dish.
11. Take the two garlic head halves and squeeze the garlic into a metal sieve and mash it through into a bowl. 
12. Now pour the meat juices from the pan through the sieve and add to the garlic. If the sauce seems too thin, you can reduce it down on the stove top.
13. Pour the sauce over the meat on the serving tray and top with the bacon and mushrooms.
14. Yes, you will want to lick the sauce off your plate!
    

    Ready to eat!

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