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