My Favourite Short Rib Cottage Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

short ribs

🥗Healthier: lean ground beef

💰Cheaper: chuck roast

Ground beef is lower in fat, while chuck roast is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

Season the pan with salt and pepper.

Brown the short ribs in the pan until they have a nice color, about 8-10 minutes.

Cut the carrots on an angle for better coloration.

Remove the short ribs from the pan and set aside.

Add the carrots to the pan to build flavor, cooking them until they are about 90% cooked, about 2-3 minutes.

Transfer the cooked carrots to a tray and set aside.

Add peeled celery, onions, garlic, star anise, bay leaf, and thyme to the pan with a little more oil.

Cut the garlic in half and add it to the pan face down for color.

Cook the vegetables until browned and aromatic, about 5 minutes.

Preheat the oven to 160°C (320°F).

Return the short ribs to the pan with the browned vegetables and add wine and stock for braising.

Cover and braise in the oven for 2.5 hours until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens