It’s quite ironic that these are called “short” ribs when they are much larger than pork ones. There are various different cuts of beef short rib, but if you have a nice butcher they will cut the entire rib in one long length rather than across the ribs. This will leave you with a beautiful thick, lean piece of beef. It then needs slow roasting, for two hours and the meat will fall off the bone as shown above. They were delicious and retained a wonderful pink meat.
I cooked them in a whole bottle of port. I find this cheaper than using good quality wine. A cheap port is as good as an average red wine. This combined with chicken stock left a fruity sauce that isn’t too heavy. This then lets the beef take centre stage.
Pommes Anna are my new favourite potato, behind triple cooked chips still obviously, but they are so straight forward and create a wonderful starch for any dish. The beetroot in this dish were cooked raw with balsamic vinegar, and sliced thinly, marinated overnight in a sweet and sour marinade of thyme and honey. All wonderful textures to play with at the end.[purerecipe]
- 4, About 6inx3in Beef Short Ribs
- 1 Bottle Port
- 500ml Chicken Stock
- 2 Shallot
- 1 Carrot
- 1 Bouquet Garni
- 1 Star Anise
- 250g, peeled. Raw Beetroot
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 1 Tbsp Oil
- 50ml Olive Oil
- 2 Tbsp White Wine Vinegar
- 2 Tbsp Honey
- 1 Tbsp Sugar
- Few sprigs. Thyme
- 600g King Edward Potatoes
- 75g Melted Butter
- 500g Shallots
- 1-2 Tbsp(optional) Cream
- Prepare the pickled beetroot by slicing half of them on a mandolin. Mix together olive oil, white wine vinegar, honey, sugar and thyme. Add the beets to the liquid and leave in the fridge overnight.
- For the ribs, put all the ingredients into a casserole. Bring to the boil, cover, then place in a 130°c Fan oven for minimum two hours up to four. Once cooked, remove the ribs and carefully slide the meat off the bone. Strain the cooking liquor and place back in the pan and reduce until thickened. Add a knob of butter for glossiness and season to taste.
- Cut your remaining beets into chunks. Place in foil and cover with oil, vinegar and honey. Roast for 1hr15 at 180°c.
- For the potatoes, peel and slice the potatoes to 2mm, ideally on a mandolin or as thin as you can. Melt 25g of the butter and mix into the potatoes. Start with an oven proof pan on the hob. Add the remaining butter over a low flame and gradually build up layers of the sliced potatoes in circles. Every couple of layers season. Finally once you reach the top, season again, dot with butter and put the pan in a 180°c oven for 30-40 mins. Turn out onto a plate so that the browned potatoes face upwards.
- With the shallots, keep 4 larger ones aside. Finely slice the remainder, add to a pan with oil, garlic and a good pinch of salt. Cook slowly for about 40mins until they have turned in to a jam almost. Blitz this in a processor with a touch of cream or milk if too thick. Check seasoning. Sieve them for a perfectly fine puree.
- For the last shallots, cut in half length ways. Cook in a pan over a medium heat with oil and butter until dark golden brown on the underside, 8mins. Turn over for another few minutes.