Easy Beef Short Ribs

Ingredients

• 1.5 kg Beef Short Ribs (trimmed, bone‑in)
• 4 medium Carrots (peeled, kept whole)
• 2 large Celery Stalks (cut 12 cm from root, hearts separated, leaves sliced)
• 150 g Onion Marmalade (about half a jar, sweet onion jam)
• 50 g Walnuts (roughly chopped)
• 330 ml Beer (Pale Ale) (any ale you enjoy)
• 600 ml Water (cold)
• 2 tbsp Olive Oil (for searing)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 2 tbsp Horseradish (prepared, for garnish)
• 6 medium Jacket Potatoes (scrubbed, left whole)

Instructions

1. Preheat Oven

   Set the oven to 160 °C (330 °F) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 160°C

2. Prep Vegetables

   Peel the carrots and keep them whole. Trim the celery stalks 12 cm from the root, separate the white hearts and slice the green leaves finely. Set carrots, celery hearts and leaves aside.

   Time: PT10M

3. Season and Sear Ribs

   Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in the Dutch oven over medium‑high heat and sear the ribs on all sides until a dark golden crust forms, about 5 minutes.

   Time: PT5M

4. Brown Carrots and Celery Hearts

   Remove the ribs temporarily. Add the whole carrots to the pan and brown for 3‑4 minutes, then add the celery hearts and brown for another 2‑3 minutes.

   Time: PT5M

5. Add Celery Leaves

   Stir in the sliced celery leaves and cook for about 2 minutes until fragrant.

   Time: PT2M

6. Incorporate Marmalade and Walnuts

   Add half a jar (≈150 g) of onion marmalade and 50 g of chopped walnuts. Season with extra black pepper and stir for 2 minutes until the mixture becomes sticky.

   Time: PT2M

7. Return Ribs and Add Liquids

   Place the seared ribs back into the pot. Pour in the bottle of pale ale and 600 ml of cold water, ensuring the ribs are mostly covered.

   Time: PT2M

8. Make and Place Cartouche

   Fold a sheet of parchment paper into a small envelope, then fold it again to create a thick “hat”. Cut a few small slits in the top. Place the cartouche on the surface of the liquid.

   Time: PT2M

9. Braise in the Oven

   Cover the Dutch oven with its lid (or foil) and transfer to the preheated oven. Braise for 4 hours, checking once halfway through.

   Time: PT4H

   Temperature: 160°C

10. Turn Ribs and Add Potatoes

    After 2 hours, remove the pot, turn the ribs over, and nestle six medium jacket potatoes around the meat. Return the pot (with cartouche) to the oven for the remaining 2 hours.

    Time: PT5M

11. Finish the Gravy

    When the ribs are fork‑tender, remove the pot from the oven. Skim off excess fat with a spoon or pass the sauce through a fine mesh sieve. Stir in 2 tbsp of prepared horseradish, adjusting to taste.

    Time: PT5M

12. Plate and Serve

    Arrange a rib portion on each plate with a jacket potato, drizzle generous amounts of hot gravy, and garnish with the remaining celery leaves.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g