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Stout-braised short ribs with horseradish & carrots

Stout-braised short ribs with horseradish & carrots in a casserole dish

Stout-braised short ribs with horseradish & carrots

Name: Stout-braised short ribs with horseradish & carrots
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Ingredients: 2 tbsp sunflower oil; 4 short ribs on the bone; 1 onion chopped; 3 celery sticks chopped; 4 bay leaves; 1 tbsp dried mixed herbs; 1 tbsp plain flour; 2 tbsp brown sugar; 500ml stout; 300ml beef stock; 3 tbsp horseradish cream; 4 carrots

Tom Kerridge

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Serves 4

Easy

Prep: 30 mins

Cook: 3 hrs and 30 mins

A star rating of 4.5 out of 5.28 ratingsRate

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Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate – perfect for a family feast

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
4 short ribs

on the bone
1 onion

chopped
3 celery sticks

chopped
4 bay leaves
1 tbsp dried mixed herbs
1 tbsp plain flour
2 tbsp brown sugar
500ml stout
300ml beef stock
3 tbsp horseradish cream
4 carrots

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Nutrition: Per serving

kcal611
fat36g
saturates9g
carbs29g
sugars23g
fibre4g
protein35g
salt0.7g

Method

step 1

Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides – this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
step 2

Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

Recipe from Good Food magazine, March 2021

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A star rating of 4.5 out of 5.28 ratings

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