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  • Writer's pictureJo Murray

Balsamic Beef Short Ribs

I know it's been a long time and to be honest all I can say is that Melbourne Lockdown 6.0 has pushed my mental and emotional state to it's limit but only as far as I realised that I needed to shake this feeling off and get myself back to being myself! I know that sounds really silly but the normal me is happy, positive, out there and always busy. It's a long story, one I won't bore you all with, but I gave myself a good stern talking to and decided it's time to get back to being Jo.

One of my favourite things to do is cook! No surprises there really - everyone that knows me knows this. My most favourite thing is to see people happy! I really enjoy seeing the happiness on people's faces and I have missed that with all these lockdowns. I have missed cooking for enjoyment and pleasure - it's been hard having no visitors, whether it be family or friends, I like many here in Melbourne miss being social. Cooking this last few months has actually been more for the necessity of eating rather than the enjoyment of food.

So what's changed? My mindset has! Food has never changed - it's still here to provide pleasure and I just had to realise that! During menu planning this week I challenged myself to aim to try new recipes, just like I used to, and really rekindle my love of being in the kitchen and cooking for enjoyment.

One of the first new ones on this week's menu was last night's dinner. Balsamic Beef Short Ribs served on a bed of creamy mashed potatoes, courtesy of Noel - who does make the best mashed potatoes ever.

I was a little concerned that the balsamic vinegar would have been overpowering but it wasn't at all. In fact the combination of the balsamic vinegar, the tomatoes, onions and garlic was delicate and somewhat bold with a hint of sweetness! It was just a powerhouse of flavour!

As this dish is cooked low and slow the beef literally fell of the bone and was so tender and juicy - every mouthful was a joy. I love slow cooking meat as it brings out the most robust flavour in the meat and is so satisfying to eat, one bite after the next.

A very easy dish to prepare with literally less than 30 minutes of preparation and with minimal ingredients you will be surprised with the outcome. Enjoyed by one and all this dish will definitely not disappoint you for a hearty comfort meal or would also be a fantastic dinner party dish.

Balsamic Beef Short Ribs

Serves: 4

1.6kg Beef Short Ribs


freshly ground black pepper

2 red onions, cut into wedges

8 garlic cloves, peeled

½ bunch fresh thyme leaves

1½ cups Balsamic vinegar

1 X 400g can chopped tomatoes

1 litre beef stock

chopped basil, to serve

Preheat oven to 150 degrees Celsius.

Heat a large, deep heavy-based casserole dish over medium-high heat. Season the ribs with salt and pepper and cook for 5 minutes each side or until well browned.

While the beef is cooking heat a small frying pan over medium heat. Spray with cooking spray and add the onion and garlic and cook for 5 minutes or until golden.

Once cooked place these in the casserole dish with the ribs.

Add the thyme, vinegar, tomato, stock, and pepper, give a stir to combine and cover. Place in oven for 2 hours or until the beef is very tender. Remove the lid and cook for a further 30 minutes.

Serve with creamy mashed potatoes and vegetables. Sprinkle with basil and parsnip chips, if desired.


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