Braised Beef Short Ribs

Another meaty braising recipe… it’s that time of year.

I’ve had the ribs in the freezer for a while, they need the right day to be cooked. An afternoon in, when it’s cold outside, when I can start cooking early afternoon as they need a long time in the oven.

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This recipe is based on one by Gordon Ramsey and is good for 2 people.

1 tbsp vegetable oil
2 short ribs – these were 300g each
75g bacon lardons
1 carrot – thickly sliced
1 bulb of garlic – halved across the middle
1 tbsp tomato puree
half a bottle of red wine
500ml beef stock
100g chestnut mushrooms – quartered

Set the oven to 170º / 150º fan / gas mark 3.5
Using a casserole dish that the ribs fit into and heat the oil on a medium-high heat.
Season the ribs with salt and pepper and then brown on all sides; set aside when done.

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Add the lardons to the pan and the carrots a few minutes later; cook until the lardons start to turn golden.

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Add the garlic, rubbing the base of the dish with the cut side and then add the tomato puree; cook out for a minute or two.

Now add a good splash of the wine to deglaze the dish, then add the rest.

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Put the ribs back in the pan, adding enough stock to almost cover the ribs. Bring to the boil and then cover and pop in the oven.

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They’ll need 3-4 hours cooking, longer is better. Just check the level of the liquid after a few hours, you don’t want it drying out.
An hour before you serve add the mushrooms, and water if the liquid is low.

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I served this with curly kale, chantenay carrots and horseradish mash.

To make horseradish mash, cook the potatoes as usual, but before mashing add a good knob of butter, salt, pepper and a couple of tablespoons of grated fresh horseradish root – more if you’re brave!

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