Slow-cooked Short Rib with Beetroot Purée
Slow-cooked beef short ribs served with a silky beetroot purée make an impressive main course in the Thermomix TM7. The Slowcook function tenderises the meat for hours while the chopping function turns carrot, shallot and leek into an aromatic base. Deep, rich flavours with minimal effort, finished with vibrant beetroot juice reduction.
About this recipe
Slow-cooked Short Rib with Beetroot Purée in the Thermomix TM7 brings classic French bistro cooking straight into your home kitchen. Searching for an impressive slow cooking recipe that works almost entirely hands-free? This all-in-one kitchen machine handles every step: beef short ribs braise slowly with sinew-free beef pieces, carrot, shallot and leek until fork-tender, while raw beetroot and beetroot juice transform into a silky, ruby-coloured purée. It is the kind of main course you normally reserve for a restaurant dinner, yet the TM7 slow cooks it unattended so you can spend the afternoon with your guests. The earthy sweetness of the beetroot balances the rich, collagen-heavy short rib beautifully, and the finished plate looks stunning with its deep red and mahogany colours. Ideal for a festive weekend dinner, a special anniversary meal or whenever you want maximum flavour with minimum effort.
Preparation tips
- Pat the beef short ribs thoroughly dry with kitchen paper before browning them in the sunflower oil; a dry surface gives a much deeper caramelised crust and therefore a richer sauce for the final plate.
- Strain the braising liquid after slow cooking and let the fat rise to the surface before skimming it off; this keeps the beetroot purée bright and the sauce silky rather than greasy.
- The beetroot purée can be made a day ahead and reheated gently; the earthy flavour actually improves overnight, making this an excellent choice when you want to prepare part of the main course in advance for guests.
Recipe variations
- Budget variation: replace half of the beef short ribs with extra sinew-free beef pieces such as stewing beef; the long slow cooking in the TM7 keeps everything tender while the cost per portion drops considerably.
- Festive winter variation: add a splash of red wine and a few juniper berries to the braising base of carrot, shallot and leek, and finish the beetroot purée with a knob of butter for an extra luxurious Christmas dinner version.
Thermomix TM7 Benefits
- Thanks to its Slowcook function, the TM7 braises the beef short ribs for hours until fork-tender without any supervision.
- Weighing the sunflower oil and beetroot juice directly in the mixing bowl on the built-in scale keeps every ratio precise and saves messy measuring cups.
- Your TM7 chops the carrot, shallot and leek evenly in seconds, building an aromatic base without teary eyes or a cutting board.
- Heating the oil at a controlled temperature browns the short ribs evenly, creating a deep caramelised crust in the same bowl.
- Mixing the raw beetroot with its juice produces a velvety, lump-free purée far smoother than any hand blender manages.
Ingredients
- carrot
- shallot
- leek
- sunflower oil
- beef meat pieces, sinew free
- beef short ribs
- water
- cornflour (optional)
- raw beetroot
- red wine