Beef short ribs
Fragrant veg, walnuts, smooth ale, jacket potatoes & horseradish
Beef short ribs
Fragrant veg, walnuts, smooth ale, jacket potatoes & horseradish
Serves 6
Cooks In4 hours 26 minutes (Prep 26 minutes, Cook 4 hours)
DifficultyNot too tricky
Nutrition per serving
-
Calories 726 36%
-
Fat 32.2g 46%
-
Saturates 12.2g 61%
-
Sugars 28.6g 32%
-
Salt 0.9g 15%
-
Protein 32.2g 64%
-
Carbs 76.4g 29%
-
Fibre 7.6g -
Of an adult's reference intake
Tap For Method
Ingredients
- 6 beef short ribs, bone in (approx 1.6kg)
- 2 heads of celery
- 6 carrots (600g total)
- 50 g shelled unsalted walnut halves
- ½ x 345 g jar of onion marmalade
- 500 ml smooth ale
- 6 baking potatoes (1.5kg total)
- creamed horseradish , to serve
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
Preheat the oven to 160°C/325°F/gas 3. Put a large shallow casserole pan on a medium-high heat and brown the ribs all over, turning with tongs, for about 15 minutes. Meanwhile, trim the celery and use a speed-peeler to remove the stringy outsides. Chop off the bottom 12cm of each and cut lengthways into quarters, then finely slice the remaining stalks, reserving any nice leaves. Peel the carrots, leaving them whole.
Once the ribs are browned, remove them to a bowl for a moment. Put all the celery and the carrots into the pan with the walnuts and onion marmalade and toss to coat. Season with sea salt and black pepper. Pour in 600ml of water and the ale, then nestle the ribs back into the pan, making sure they’re submerged. Cover with a sheet of damp greaseproof paper and roast for 4 hours, or until the meat pulls easily away from the bone, basting halfway. Scrub the potatoes, prick all over with a fork and bake alongside the ribs for the last 1 hour 30 minutes. Skim any fat off the ribs, remove the bones and any wobbly bits and serve with dollops of horseradish, sprinkled with any reserved celery leaves, and the jacket spuds on the side.
Once the ribs are browned, remove them to a bowl for a moment. Put all the celery and the carrots into the pan with the walnuts and onion marmalade and toss to coat. Season with sea salt and black pepper. Pour in 600ml of water and the ale, then nestle the ribs back into the pan, making sure they’re submerged. Cover with a sheet of damp greaseproof paper and roast for 4 hours, or until the meat pulls easily away from the bone, basting halfway. Scrub the potatoes, prick all over with a fork and bake alongside the ribs for the last 1 hour 30 minutes. Skim any fat off the ribs, remove the bones and any wobbly bits and serve with dollops of horseradish, sprinkled with any reserved celery leaves, and the jacket spuds on the side.
Tips
INGREDIENT HACK
Short rib is one of the more affordable cuts of beef, and given the secret ingredient of time, you end up with the most tender, sumptuous, comforting meal.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited