Alasdair Nunn talks Short Ribs, a lesser known cut of beef!
With the evenings now drawing in coupled with the fact we are spoilt with great local butchers near where we live in Calderdale (such as Ken Todd’s on Skircoat Green and Brosters up near Blackley) and also the fact this lesser known cut of beef is delicious (when cooked right) makes this an ideal recipe says Alasdair Nunn of RachAls Kitchen, a Halifax based caterer.
Recipe – Serves 2:
- 2 short ribs (Jacobs Ladder)
- 500ml dark ale
- 1 chopped onion
- 2 cloves of garlic
- Bouquet garni (thyme, parsley, bay leaf) 750 ml good quality beef stock
- Salt & pepper
- 2 large potatoes
- 1 tblsp parmesan
- Bag of mange-tout
- Place the short ribs in a dish and cover with the ale, add the garlic, onion, bouquet garni and then leave to marinate, ideally for 6 hrs or overnight (covered in the fridge).
- Heat your oven to 150C/140C fan/gas mark 2.
- Strain off the short ribs and transfer the marinating liquid, garlic, onions and herbs to a large flameproof casserole dish and bring to the boil.
- Add the short ribs to the casserole dish and pour in the beef stock ensuring the ribs are well covered. Bring back to the boil, cover with the lid and then place the dish in the oven and braise for approx. 4-5 hrs or until the short ribs are very tender.
- Once the short ribs are tender get your peeled potatoes on the boil and make your buttery mash, adding the Parmesan at the last minute.
- Plate up and serve with freshly steamed mange-tout.