Braised John Flynn beef short ribs

4:08 am on 13 May 2009

With liquorice olive crumble, salt roasted shallots and turnip puree.

This looks like a lot of work but the ribs, whitlof, turnip puree shallots and garlic can all be prepared the day before and finished 30 minutes before serving.

Earthy meaty almost marmite with semi-sweet liquorice olive crumble. Pass me a big Cabernet with a lot of savoury characters and a hint of sweet feral.

In the kitchen braised dishes ease up the service and take the pressure off as everything is mis en place - prepared the day before.


1 piece 1.8kg beef short rib 6cm wide
red wine marinade
1/4 cup peanut oil
1/2 cup flour
Sea salt
Freshly milled black pepper
1 medium onion, peeled and roughly cut
1 large carrot peeled and roughly cut
1 branch celery cut into 2cm pieces
10 cloves garlic
4 sprigs thyme
2 bay leaves
6 cups veal stock
2 cups golden chicken stock


18 roasted shallots
18 cloves caramelized garlic
1½ cups turnip puree


Marinade beef short ribs for 12 hours. 

Remove from marinade and pat dry, reserve marinade strain through a sieve and discard the debris.

Place the marinade in a saucepan and bring to the simmer and skim off any impurities that come to the surface.

Reduce by half and reserve.

Heat the peanut oil in a large fry pan until very hot, season the meat and dust with flour

Shake off excess flour and cook for 3 to 4 minutes on each side until well colored.

Remove the meat from the fry pan and place in a heavy ovenproof casserole, scatter over thyme and bay leaf.

Preheat oven to180 C.

Discard excess oil from the pan and sauté the vegetables and garlic 'til lightly colored

Add the reduced marinade, veal stock, golden chicken stock and bring to a simmer pour over the beef short ribs, the ribs should be covered with stock.

Cover with a lid and braise for 5 to 6 hours until tender.

For the caramilised whitlof, drain the confit garlic from the oil, place a heavy frying pan over a medium heat add 2 tablespoons of the garlic confit oil, add 2 tablespoons unsalted butter, thyme and garlic cook until golden.5 to 6 minutes

Once cooked remove meat from the casserole and strain liquid through muslin lined chinois, and discard debris.

Keep the meat warm and reduce the braising liquid to sauce consistency approx. 1 ½ cups.

To serve

Heat olive oil in a fry pan over a medium to high heat, place the whitlof rings in the pan and cook for a minute on each side.

Place the pan in a 200C preheated oven and roast for 6 to 8 minutes baste once or twice.

Place the beef short rib in the oven to caramilse the outside for 6 to 8 minutes.

Remove beef rib from oven.

And cut into six. Spoon a little turnip puree into the middle of each plate. Place the rib on the puree.

Arrange garlic and shallots around the meat. Place a line of the olive crumble on the plate. Spoon around a little sauce.


Chinois a fine cone shaped sieve used for passing sauces to remove impurities.

Mis en place - basic preparations proir to cooking

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