Name: Stout-braised short ribs with horseradish & carrots
Prep time: 30 min
Cook time: 30 min
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 -

Ingredients for - Stout-braised short ribs with horseradish & carrots

1. 2 tbsp sunflower oil

2. 4 short ribs on the bone

3. 1 onion, chopped

4. 3 celery sticks, chopped

5. 4 bay leaves

6. 1 tbsp dried mixed herbs

7. 1 tbsp plain flour

8. 2 tbsp brown sugar

9. 500ml stout

10. 300ml beef stock

11. 3 tbsp horseradish cream

12. 4 carrots

How to cook deliciously - Stout-braised short ribs with horseradish & carrots

1 . Stage

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.

2 . Stage

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.