

RECIPE OF THE MONTH | February 2025
Penllyn Estate Braised Short Ribs
with a red wine reduction sauce
Serves: 4 | Preparation: 15 minutes | Cook Time: 3 – 4hours

Ingredients
For the short ribs:
4 Penllyn Estate bone-in beef short ribs
(about 2-2.5 lbs)
2 tbsp Forage Rapeseed oil
Salt and freshly ground black pepper
1 large onion, quartered
2 carrots, peeled and cut into chunks
4 cloves garlic, smashed
480ml red wine (dry, like Cabernet
Sauvignon)
480ml Potts beef stock
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1 tbsp tomato puree
For the reduction sauce:
40ml Potts beef stock (reserved from
cooking the short ribs)
1 tbsp Ty Tanglwyst butter
1 tsp Calon Lan Leek Mustard
1 tsp brown sugar (optional, for a touch
of sweetness)
Salt and pepper, to taste
Method
1. Preheat the oven to 150°C. Season the short ribs generously with salt and pepper. Heat oil in an oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 5-7 minutes. Remove the ribs from the pot and set aside.
2. In the same pot, add the onion, carrots and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the tomato paste and cook for 1-2 minutes, letting it darken slightly.
4. Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
5. Add the beef stock, Worcestershire sauce, balsamic vinegar, rosemary, thyme, and bay leaves. Stir to combine.
6. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
7. Cover the pot and place it in the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and pulls away from the bone easily.
8. After the short ribs are cooked, remove them from the pot and set them aside. Discard the rosemary, thyme, and bay leaves. Strain the braising liquid into a saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce by about half, which should take 15-20 minutes.
9. Stir in the Dijon mustard and butter. Optionally, add a teaspoon of brown sugar if you prefer a slightly sweeter sauce.
10. Serve the short ribs on plates. Spoon the reduction sauce over the short ribs, drizzling it around the plate as well
Enjoy with your choice of sides like mashed potatoes, polenta,
or roasted vegetables!