Keyword beef, beef short ribs, braising, braising short ribs, easy recipe, one pan meal, one pot meal, short ribs
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 6people
Cost £
Ingredients
1.6kgbeef short rib, bone in (approx. 6 pieces)
2heads of celery
600gcarrots (approx. 6 medium size of a bag of baby carrots)
50gunsalted walnuts
1/2 x 345gjar of onion marmalade
500mlsmooth ale
Instructions
Preheat the oven to 160°C/325°F.
Place a large shallow casserole pan on medium-high heat and brown the ribs all over for approx. 15 mins
Trim the celery: Chop off the bottom 10-12cm of each and cut lengthways into quarters. Finely slice the rest of the remaining stalks.Peel the carrots, leaving them whole.
Once the ribs are browned, remove them to a plate.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. Skim any fat off the ribs, remove the bones, and serve.