Twice-cooked beef short ribs with dripping carrots & gravy

Twice-cooked beef short ribs with dripping carrots & gravy

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(1 ratings)

Prep: 20 mins Cook: 4 hrs, 20 mins plus cooling and overnight chilling

Easy

Serves 6 - 8

These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve - you can prepare most of the dish two days ahead

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal524
  • fat29g
  • saturates13g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein40g
  • salt0.3g
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Ingredients

  • vegetable oil, for frying
  • 2 racks of beef short ribs (4 bones each)
  • 750ml bottle red wine
  • 8 carrots, peeled but left whole
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp red onion marmalade
  • large bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren’t submerged in the wine halfway through.

  2. When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.

  3. To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.

  4. Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.

  5. Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.

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Comments, questions and tips

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skodaguy
16th Jan, 2017
3.8
Made this atNew Year.Cooked ribs on a bed ofroughly chopped carrots, onions and celery with stringy bits on back removed. Only cooked for 3 1/2 hours but was fine.Following day discarded fat and blitzed veg etc to make a gravy having added a bit of liquid for right consistency. Pulled ribs apart with 2 forks then recombined with gravy for a rich very beefy main. Found 1 rib served 2 so put rest in freezer. Would make a rich pasta sauce also.
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