Recipe: Zevenwacht short ribs

Recipe: Short ribs

Ingredients

Samp

• 1 cup (250 ml) samp
• 4 cups (1 litre) boiling water
• 2 T (30 ml) vegetable stock powder
• 2-3 T (30-45 ml) butter

Short rib

• +- 2kg Short Rib
• 3 T (30 ml) Olive oil
• Salt and pepper
• All purpose flour
• 2.5 Cups Beef broth or stock
• 1 Cup red wine
• 1 Onion (chopped)
• 3 Carrots (diced)
• 2 T Tomato paste
• 2 SprigsThyme

Method

Preparation of Samp

1. Pre-soak the samp in the boiling water for at least 1 hour or overnight.
2. Add the Vegetable Stock Powder. Bring to the boil and cook until soft ± 2 hours
3. Add the butter and mix.
4. Serve warm with the Short rib.

Preparation of braised short ribs

1. Preheat the oven to 180 degrees Celsius
2. Heat one tablespoon of oil over medium-high heat in a large Dutch oven or oven-safe pot with a lid. Add the onion and carrots and cook for a few minutes, stirring constantly. Remove vegetables and save for later.
3. Season the ribs with salt and pepper and coat on all sides with flour, then brown on all sides in a pan with the remaining oil. Remove the meat and set aside.
4. Add the wine to deglaze the pan. Bring to a boil and cook for 2 minutes.
5. Add the beef broth, salt and freshly ground black pepper. Stir in the tomato paste. Taste the broth and add additional seasonings, if needed.
6. Put the lid onto the pot and place it into the oven. Cook at 180 degrees for 2 hours, then reduce the heat to 160 degrees and cook for an additional 30 to 45 minutes. The ribs should be very tender, nearly falling off the bone.
7. Remove the pan from the oven and rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid before serving.
8. Serve the ribs over samp with a spoonful of gravy from the pot.

Wine recommendation

Hagen enjoys pairing this dish with The Zevenwacht Tin Mine Red as the wine's ample dark fruit and subtle tannins complement the deep, savoury flavours of the braised short rib, enhancing the meat's succulence and tenderness. Additionally, the earthy undertones and hint of spice in The Tin Mine Red accentuate the rustic, hearty nature of the samp.