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Twice-cooked beef short ribs with dripping carrots & gravy

Twice-cooked beef short ribs with dripping carrots & gravy

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving (8)
NutrientUnit
kcal524
fat29g
saturates13g
carbs7g
sugars6g
fibre3g
protein40g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2016

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Overall rating

Rating: 5 out of 5.2 ratings
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