Braised Short Ribs with Champ

Serve with buttered fine green beans and carrots


Preparation time: 20 minutes
Cooking time: 2 ½ -3 hours
Serves: 4

ribs

Ingredients

For the short ribs:

4 Irish grass-fed beef short ribs, 2in/5cm wide and cut through the bone to 3in/7.5cm lengths, about 350g/12oz each
2 tbsp flour
2 onions, peeled, roughly chopped
2 celery sticks, trimmed and roughly chopped
1 carrot, peeled, roughly chopped
1 tbsp tomato purée
300ml/ ½ pint fl oz O’haras Celtic Stout
1.5litres/2 ½ pints beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, peeled, roughly chopped
5 black peppercorns

For the champ:
900g/2lb potatoes
1 bunch spring onions, trimmed and thinly sliced
150ml/ ¼ pint warm milk
75g/3oz Cuinneog butter

Method:

1.Preheat the oven to 220*C/fan oven 200*C/Gas mark 7. Season the beef ribs with salt and freshly ground black pepper and dust with the flour. Place them in a roasting tray with the onion, celery and carrot and roast for 20 minutes, then turn the short ribs over and roast for a further 15 minutes.

2. When cooked, transfer the vegetables and ribs to a heavy-bottomed saucepan or casserole dish, leaving the fat and juices behind, and set aside.
Put the roasting tray with the fat and juices over a low heat. Add the tomato purée and cook for a minute, stirring. Gradually add the stout and beef stock, whisking well until smooth and incorporating all the lovely caramelised bits from the bottom of the roasting tin. Bring to the boil.

3. Pour the gravy over the short ribs and vegetables and place over a medium heat. Add the bay leaf, thyme, garlic and peppercorns. Season with salt and freshly ground black pepper and cover. Bring to the boil, then simmer gently for 2-2 ½ hours, or until the meat is tender: it should be almost falling off the bone without being too soft. Fifteen minutes before the ribs have finished cooking, cook the potatoes in lightly salted boiling water. Remove the short ribs and keep warm. Bring the gravy to the boil and cook for about 10 minutes until reduced by a third. Season to taste. Drain the potatoes. Melt the butter in the saucepan and add the spring onions and saute for 1 minute. Add the potatoes and mash. Add as much warm milk to make a soft light mixture. Season to taste. Spoon the champ onto warmed serving plates. Arrange the short rib standing up pushed into the champ and Strain over the gravy. Serve with buttered fine green beans and carrots.

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