This recipe is a great dinner party solution that will impress but isn’t too challenging to prepare!
- 1.8 kg beef short ribs, cut in half widthways
- Salt and milled black pepper
- 50g muscovado sugar
- 6 garlic cloves, peeled & crushed
- 1 tsp smoked paprika
- 1 tsp mustard
- 3 tbsp Worcestershire sauce
- 2tbsp olive oil
- 2 medium leeks
- 2 large parsnips
- 2 bay leaves
- 850ml hot beef stock
- Glass of good red wine
In a small bowl mix the seasoning, sugar, garlic, mustard, paprika and Worcestershire sauce together.
Place the ribs in a shallow tray and coat with the spice mixture on both sides. Cover and marinate in the fridge for one hour, or overnight if time allows.
Heat the oil in a large non-stick pan and brown the ribs in batches. Transfer to a heatproof casserole dish with the marinade juices. Add the leeks, parsnips and bay leaves to the pan and cook, stirring occasionally for two to three minutes then transfer to the casserole dish.
Preheat the oven to 160°C/gas mark 3.
Add the stock and wine and, bring to the boil. Remove from the heat, cover and cook in the oven for four hours, stirring occasionally.
Remove the bay leaves, skim off any oil and serve with creamy mash and glazed carrots.