Dinner By Heston Blumenthal Recipe

Preparation Steps

1. 1

   Sear the Beef

   Heat olive oil in a large pot over medium-high heat. Season the beef short ribs with salt and black pepper, then sear them in the pot until browned on all sides. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté until softened, about 5-7 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release the brown bits. Bring to a simmer and reduce by half.

4. 4

   Add Stock and Herbs

   Return the seared beef to the pot. Add beef stock, thyme sprigs, bay leaves, and adjust seasoning with salt and pepper. Bring to a boil.

5. 5

   Slow Cook

   Reduce heat to low, cover, and let it simmer for about 3 hours, or until the beef is tender and falling off the bone.

6. 6

   Rest and Serve

   Remove the beef from the pot and let it rest for 10 minutes before serving. Strain the sauce and serve alongside the beef.