This recipe for braised beef short ribs will fill your kitchen with the most amazing aroma as six hours of long slow cooking work their magic. Buy ribs that are roughly the same size, keep the vegetables chunky so they don’t disintegrate, use your favourite dark beer or a hoppy craft lager and you won’t be disappointed. Serve with mounds of buttery mash and dark greens – this is our new ‘house favourite’!
Serves 4
- 4 beef short ribs
- 3 rashers of smoked streaky bacon
- 2 tbsp light olive oil
- 4 carrots, peeled and chopped into chunks
- 2 sticks of celery, chopped into large chunks
- 2 onions, peeled and sliced
- 3 cloves of garlic
- 1 tbsp plain flour
- 2 bay leaves, spring each of thyme and rosemary
- 500ml beef stock
- 1 bottle of of your favourite dark beer or a hoppy craft lager – I used Brewdog Dead Pony Club
- 1 tbs tomato puree
- 1 tbs Worcestershire sauce
- Salt and ground black pepper
- 1/4 tsp chilli flakes
To make…
- Place a large cast iron casserole over a medium heat on the hob. Lay the ribs fat side down in the pan and slowly render the fat from them. Remove and put to one side.
- Add the oil and the bacon, render the fat from the bacon. Add the chopped onions and cook for 5 minutes or so. Add the remaining vegetables and the garlic. Coat them in the fat and cook for a further five minutes. Sprinkle the flour over the vegetables, stir and cook out for a for minutes.
- Pour over the beer. Stir and allow it to thicken. Add the stock, tomato puree, chilli flakes, Worcestershire sauce, herbs, salt and pepper.
- Nestle the ribs in amongst the veg and top up the liquid to within 2 cm of the top of the veg.
- Place the lid on the casserole and transfer it to the oven at 150C for six hours.
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