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

Stout-braised short ribs with horseradish & carrots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, March 2021

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A star rating of 4.5 out of 5.10 ratings

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