Date posted: 02/12/2020

Slow Cooked English Short Rib with Ale Glaze

  • Serves 10
  • Timing: 3 hrs 30 mins
Votes: 1 Average: 5


English beef short rib portion 10 pce
Maldon Sea Salt organic 10g
Everyday Favourites cracked black peppercorn 1g
Everyday Favourites plain white flour 40g
La Espanola pure olive oil glass 60ml
Garlic 30g
Cirio tomato purée 40g
Black Sheep ale 2pce
Major beef stock base 80g
Thyme 10g
Bay leaves 2g


  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.
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