Introduction
Get ready for a hearty and satisfying dish that combines the rich flavors of beef short ribs with a comforting bed of roasted vegetables and baked potatoes. This recipe is perfect for family gatherings or cozy nights in, promising melted tenderness and a deliciously savory experience.
Detailed Ingredients with measures
– 6 beef short ribs, bone-in (approximately 1.6 kg)
– 2 heads of celery
– 6 carrots (totaling 600 g)
– 50 g shelled unsalted walnut halves
– 172.5 g onion marmalade (half of a 345 g jar)
– 500 ml smooth ale
– 6 baking potatoes (totaling 1.5 kg)
– Creamed horseradish, for serving
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: Serves 6
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 160°C (325°F, gas mark 3).
Step 2: Brown the Short Ribs
Place a large, shallow casserole pan over medium-high heat. Brown the short ribs on all sides, turning with tongs, for about 15 minutes.
Step 3: Prepare the Vegetables
While the ribs are browning, prepare the vegetables:
– Trim the celery and peel away the stringy outer layers using a speed-peeler.
– Cut off the bottom 12 cm of each celery stalk and slice these pieces lengthways into quarters.
– Finely slice the remaining celery stalks, reserving any tender leaves for garnish.
– Peel the carrots, leaving them whole.
Step 4: Set Aside the Ribs
Once the ribs are browned, remove them from the pan and set aside temporarily.
Step 5: Cook the Vegetables and Nuts
Add all the prepared celery, carrots, walnuts, and onion marmalade to the pan. Toss to coat the vegetables and nuts in the pan juices. Season with sea salt and black pepper.
Step 6: Add Liquid and Return Ribs
Pour in 600 ml of water and the ale. Return the ribs to the pan, ensuring they are submerged in the liquid.
Step 7: Cover and Roast
Cover the pan with a sheet of damp greaseproof paper and place it in the preheated oven. Roast for 4 hours, or until the meat easily pulls away from the bone, basting the ribs halfway through the cooking time.
Step 8: Prepare Baking Potatoes
During the last 1 hour and 30 minutes of cooking, prepare the potatoes:
– Scrub the baking potatoes clean.
– Prick them all over with a fork.
– Place them in the oven alongside the ribs to bake.
Step 9: Finish the Ribs
Once the ribs are cooked, skim any excess fat from the surface of the cooking liquid. Remove the bones and any gelatinous parts from the meat.
Step 10: Serve
Serve the tender beef short ribs with dollops of creamed horseradish, sprinkled with the reserved celery leaves, and the baked potatoes on the side.
Notes
Note 1: Browning the Ribs
Ensure that the short ribs are well-browned for maximum flavor development.
Note 2: Cooking Time
The overall cooking time is critical for achieving tender meat; do not rush the roasting process.
Note 3: Serving Suggestions
Optional garnishes can enhance presentation; consider adding additional herbs if desired.
Note 4: Leftovers
Leftover ribs can be stored in the refrigerator and are great for reheating the next day.
Cook techniques
Sealing the Meat
Browning the beef short ribs in a hot pan helps to create a rich, savory flavor and seals in the juices. This step is crucial for enhancing the overall taste of the dish.
Preparing the Vegetables
Properly preparing the vegetables involves trimming, peeling, and cutting them to ensure even cooking and optimal flavor absorption. Cutting the celery into quarters allows it to infuse the dish more effectively.
Using Liquid Wisely
Adding 600 ml of water along with the ale provides moisture for the ribs to cook slowly, ensuring they become tender and flavorful. The combination of water and ale also contributes to the dish’s depth of flavor.
Slow Roasting
Roasting the ribs for an extended period at a low temperature (160°C) allows the meat to break down and become tender. This slow cooking method retains moisture and enhances flavor.
Baking Potatoes Effectively
Pricking the baking potatoes with a fork before placing them in the oven allows steam to escape, ensuring they cook evenly and develop a fluffy interior. Scrubbing them clean ensures any dirt is removed.
Finishing Touches
Skimming excess fat from the cooking liquid after removing the ribs results in a cleaner, more enjoyable sauce. Garnishing with celery leaves adds a fresh flavor and visual appeal to the dish.
FAQ
Can I use other cuts of beef instead of short ribs?
Yes, other cuts like chuck roast or brisket can be used, but they may require different cooking times for tenderness.
What can I substitute for ale?
You can use beef broth, a non-alcoholic beer, or a mixture of vinegar and water as a substitute for ale.
How do I know when the ribs are done?
The ribs are done when the meat pulls away easily from the bone, indicating they are tender and flavorful.
Can I prepare this dish in advance?
Yes, you can prepare the dish in advance and reheat it gently. The flavors will develop further over time.
What should I serve with the beef short ribs?
Baked potatoes, mashed potatoes, or a fresh salad make great side dishes to complement the beef short ribs.
Conclusion
This recipe for beef short ribs, paired with roasted vegetables and baked potatoes, delivers a comforting and hearty meal that’s perfect for a family gathering or a special occasion. The combination of tender meat and sweet, savory flavors from the onion marmalade and roasted vegetables creates a delightful balance, while the creamed horseradish adds a nice kick to the dish. Enjoy this dish warm, bringing friends and family together around the table.
More recipes suggestions and combination
Beef Stew
A classic beef stew can be made using beef chunks, vegetables like carrots and potatoes, and a rich broth. Serve with crusty bread for dipping.
Braised Lamb Shanks
Substitute beef short ribs with lamb shanks for a different twist on slow-cooked meats. Pair with garlic mashed potatoes for a sumptuous meal.
Vegetarian Stuffed Peppers
For a lighter option, prepare bell peppers stuffed with quinoa, black beans, corn, and spices, then bake until tender. Great paired with a side salad.
Walnut and Mushroom Risotto
Blend the flavors of toasted walnuts and sautéed mushrooms into a creamy risotto, creating a rich vegetarian option that can accompany any protein.
Roasted Root Vegetable Medley
Toss together a selection of root vegetables like parsnips, beets, and sweet potatoes, seasoned with herbs, and roast until caramelized for a vibrant side dish.
