This recipe is from the latest series of Queer Eye. It looked so delicious and unique that I decided to write it up so you can try it at home!
Serves 4 people
If you are vegetarian, you can replace the meat with sweet potato or portobello mushrooms roasted separately. I would advise cooking this for 4 people even if you are only 2 as you will appreciate the leftovers!
2 onions, finely sliced
4 garlic cloves, minced
5 carrots, peeled and finely diced
4 sticks of celery, washed and finely diced
1kg beef short ribs ( 2 x 500g pack if ordering from the supermarket)
5 tablespoons tomato purée
1 cup cola
1 cup red wine
1 shot espresso
quarter - half chilli (deseeded)
half a beef stock cube
2-4 sweet potatoes
Start by chopping onion, carrots and celery, finely diced.
Season your beef short ribs with some salt. Easy on the salt as you'll be adding half a stock cube also.
Heat the oven to 160C fan.
Heat up a le creuset pan or regular ovenproof pan with some olive oil and brown the beef short ribs until they have a good colour on them. Remove and set aside. Keep the fat / oil.
Add the chopped onions to the oil and brown on low-medium heat until they start to go translucent.
Add the vegetables and increase the heat to get a bit of browning.
Once well browned and reduced, add the liquids, tomato, garlic, chopped chilli and half a beef stock cube.
Bring to the boil then reduce to a simmer, add your short ribs, place the lid on top and put in the oven for 2-2.30hrs.
1 hr before, add the sweet potatoes to the oven, cut in half (face down) and pricked with a fork.
30 minutes before the cooking time is up, get some rice cooking. It goes particularly well with brown rice. You could also serve a green vegetable on the side, such as spinach.