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Beef short ribs
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Total Time:
4 hours 26 minutes
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
Instructions:
  • - Preheat the oven to 160°C/325°F/gas 3. - Brown the ribs all over in a large shallow casserole pan over medium-high heat for about 15 minutes, using tongs to turn. - Trim the celery with a speed-peeler, chop and slice, reserving the leaves. Peel the carrots and leave whole. - Remove the browned ribs to a bowl momentarily. - In the same pan, combine celery, carrots, walnuts, and onion marmalade, season with salt and pepper, pour in water and ale. - Return the ribs to the pan and cover with damp greaseproof paper. Roast for 4 hours until the meat is tender, basting halfway. - Scrub the potatoes, prick with a fork, and bake alongside the ribs for the last 1 hour 30 minutes. - Remove any fat from the ribs, discard bones, and serve with horseradish and celery leaves, with jacket potatoes on the side.

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