Twice-cooked beef short ribs with dripping carrots & gravy
- Barney Desmazery
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 4 hrs and 20 mins
plus cooling and overnight chilling
A star rating of 4.5 out of 5.6 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for frying
-
2 racks of beef short ribs
(4 bones each)
-
750ml bottle red wine
-
8 carrots
peeled but left whole
-
2 tbsp red onion marmalade
-
large bunch parsley
chopped
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Nutrition: per serving (8)
- kcal524
- fat29g
- saturates13g
- carbs7g
- sugars6g
- fibre3g
- protein40g
- salt0.3g
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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.
Recipe from Good Food magazine, December 2016
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A star rating of 4.5 out of 5.6 ratings
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