Make this braised beef short ribs for the many weekends you’ll spend celebrating the holiday season. Your guests will surely appreciate this labor of love.

The ber months have arrived and the holiday season is just around the corner. The Philippines is known all over the world for celebrating the longest holiday season — starting from September all the way to Three Kings in January. Undoubtedly, food becomes an essential part of such celebration.

One recipe that can be your go-to in holiday meal planning ise the braised beef short ribs. It takes a while to make this, and the effort made in doing so shows the labor of love put into the dish which would give more oomph and story in every serving.

I like making this using short ribs but there are other beef choice cuts that you may consider such as beef chuck (kalitiran) or beef tenderloin among others.

3kg beef short ribs or your choice of beef cut

Oil for searing/sautéing

Aromatics - celery, onions and carrots

Herbs and spices - rosemary, oregano, mustard, red pepper flakes or other preferred spices

1 to 2 cloves of chopped garlic

2 to 3 cups of red wine

2 to 3 cups of beef stock

1. It's good to use a dutch oven or cast iron when preparing this dish so it goes from stove to oven.

2. Heat oil in your cooking vessel and sear the meat about 2 or 3 pieces at a time. Sear for about 45 seconds to a minute on each side then set aside.

3. If there's too much oil left remove some excess. Sauté celery, onions and carrots (also called a mirepoix).

4. Add about 2 teaspoons of flour, salt, tomato paste, garlic, mustard powder and red pepper flakes. Mix until thoroughly combined, about a minute.

6. Add the beef that has been set aside. Bring to a boil on low fire for about 15 minutes. At this point, pre-heat your oven to 180 degrees.

7. Once the meat has started to boil add your beef stock (canned or homemade) and other spices such as oregano and rosemary, or your preferred ones. Make sure the meat is covered with the cooking liquid.

8. Cover with a lid or aluminum foil and place in the oven and cook for another three hours or so until fork tender.

9. To assemble: once meat is tender strain the meat to separate the sauce. You may opt to blend the sauce/gravy further to make for a smoother finish. Serve with a side salad, polenta or mashed potatoes.

Yield: Serves up to 8 pax

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