Mok'Nathal Shortribs
Slow-braised beef short ribs with baby potatoes in a rich, smoky sauce, inspired by the rugged hunters of Nagrand.
- Prep
- 20 minutes
- Cook
- 3 hour 30 minutes
- Makes
- 4
Gather your supplies
Ingredients
- 1 kg short ribs
- 2 tbsp oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 dl beef stock
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 sprig rosemary (or 1 tsp dried)
- 500 g baby potatoes
The quest
Instructions
- Preheat oven to 160°C.
- Season the beef generously with salt, pepper, and smoked paprika.
- Heat oil in a Dutch oven or oven-safe pot and brown the meat on all sides.
- Add onion and garlic, cooking until softened.
- Stir in tomato paste and brown sugar.
- Pour in beef stock and Worcestershire sauce.
- Add rosemary and bring to a gentle simmer.
- Cover and transfer to the oven for 3–3.5 hours.
- After 2 hours, add the potatoes around the meat.
- Continue cooking until the meat is fork-tender and the sauce has reduced.