Balsamic short ribs, carrot purée and herb pangrattato

Slow-cooked balsamic short ribs — the ultimate Sunday comfort. Tender, fall-off-the-bone beef, silky carrot purée, and herby pangrattato come together in a dish that feels like a warm hug. Perfect for sharing around the table, lingering conversations, and ending the weekend on a delicious high.

Slow-Cooked Balsamic Short Ribs, Carrot Puree, and Herb Pangrattato – Serves 2

Slow-Cooked Balsamic Short Ribs

• 1 kg short ribs

• 140 g onions, sliced

• 115 g celery, sliced

• 85 g carrots, chopped

• 4 garlic cloves, chopped

• 2 bay leaves

• 8 g fresh thyme

• 2 tbsp tomato paste

• 250 ml red wine

• 250 ml balsamic vinegar

• 250 ml chicken stock

Method:

1. Preheat your oven to 160°C.

2. Season the short ribs liberally with salt and pepper.

3. Sear the short ribs in a medium pot to create a crust.

4. Remove the short ribs and place them in a roasting dish.

5. In the same pot, add the onions, celery, and carrots.

6. Sauté for five minutes or until the onions turn translucent.

7. Add the garlic and cook for a further three minutes.

8. Add the bay leaves, thyme, tomato paste, red wine, chicken stock, and balsamic vinegar to the pot.

9. Simmer for a few minutes, ensuring the pot is nicely deglazed.

10. Pour the liquid over the short ribs and cover the roasting dish with foil.

11. Roast the short ribs for 3 hours.

12. The short ribs are done when the meat is falling off the bone.

13. Remove the short ribs from the roasting dish.

14. Pour all the juices into a bowl of ice; the fat will cling to the fat, and you’ll get a clearer sauce.

15. Strain the liquid through a colander and return it to a pot over medium heat.

16. Reduce the sauce by half and place the short ribs back in the pot to reheat.

Carrot Puree

• 380 g carrots, peeled and chopped

• 4 garlic cloves

• 40 g butter, melted

• 2 g fresh sage

Method:

1. Place the carrots in salted water and boil until the carrots are cooked through.

2. Roast the garlic in their skins until soft.

3. Place the carrots, garlic, melted butter, and sage in a blender and blend until smooth.

Herb Pangrattato

• 10 g toasted panko breadcrumbs

• Zest of ½ lemon (3 g)

• 5 g Italian parsley, finely chopped

Method:

1. Combine all ingredients together.

Plating:

1. Divide the carrot puree between two plates.

2. Nestle the short ribs onto the carrot puree.

3. Garnish with the herb pangrattato and edible flowers.