Braised Chilli Beef Short Ribs | Comfort Food

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a budget-friendly option.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic red wine adds flavor without alcohol, while grape juice is a cost-effective substitute.

Preheat the oven to 200°C.

Pat the beef short ribs dry with a paper towel and season generously with salt and pepper on both sides.

Heat a large pot on high flame and add 2 tablespoons of olive oil until smoking hot.

Sear the beef short ribs in batches on all sides until golden brown, avoiding overcrowding the pan.

Set the seared ribs aside for later.

Sauté 3 medium cubed onions and 2 tablespoons of garlic paste in the pot for around 2 to 3 minutes until translucent.

Add 2 bay leaves, 1 cinnamon stick, and a few deseeded dried chilies to the pot.

Add 2 teaspoons of paprika, 1 teaspoon of oregano, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of salt, and 1 teaspoon of black pepper; mix well.

If you want a non-spicy version, replace 1 teaspoon of gochujang with 1 teaspoon of tomato paste.

Pour in 250 ml of water to loosen the mixture slightly, then add 500 ml of beef broth and bring to a boil.

Cover the pot and cook on low heat for around 10 minutes until the chilies are softened.

Blend the mixture until smooth.

Add the beef short ribs back to the pot.

Once the oven is preheated, turn the oven temperature down to 170°C.

Cover the pot with a lid and bake in the oven for 3 to 4 hours until the meat is tender and falls off the bone.

To serve, make a mound of garlic mashed potatoes on your plate, then pile on the braised short ribs.

Ladle over the thick sauce and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens