Short Rib Of Herefordshire Beef, Scottish Girolle Wild Mushrooms, Roast Tomato Confit Recipe

Cooking Instructions

1. 1

   Prepare the Tomatoes

   Preheat your oven to 150°C (300°F). Cut the tomatoes in half, remove the seeds, and place them cut side up on a baking tray. Drizzle with olive oil, sprinkle with salt, and roast for about 2 hours until soft and caramelized.

2. 2

   Sear the Beef Short Ribs

   Season the short ribs with salt and black pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. 3

   Cook the Ribs

   In the same pot, add minced garlic and fresh thyme, cooking for a minute until fragrant. Return the short ribs to the pot, add beef stock, and bring to a simmer. Cover and place in the oven at 160°C (320°F) for about 2.5 to 3 hours until the meat is tender.

4. 4

   Sauté the Mushrooms

   In a separate pan, heat a tablespoon of olive oil over medium heat. Add the girolle mushrooms, season with salt and pepper, and sauté for about 5-7 minutes until they are golden and tender.

5. 5

   Plate and Serve

   Once the short ribs are done, remove from the oven and let them rest for a few minutes. Serve the ribs topped with the sautéed girolle mushrooms and alongside the roasted tomato confit.