Slow Cooked English Short Rib with Ale Glaze

Method Print recipe

1. Remove the short rib portions from the fridge for 1 hour.
2. Mix the salt, black pepper and flour together.
3. Heat the oil in roasting tin, dust the ribs in the flour mix and seal in hot oil until caramelised on the outside.
4. Cut the garlic bulb in half and add this to the roasting tin along with any vegetables you may want to use.
5. Add tomato puree and stir in until cooked out, then deglaze with the ale.
6. Make the beef stock up as per instructions and add to the beef.
7. Add the thyme & bay leaves and then cover and cook for 2-3 hours or until the meat is tender and the sauce has reduced.
8. Remove the beef from the sauce, reduce if needed and serve with the beef.