Beef short ribs and veg, coated in a deep-roasted mustard and beer sauce. All in one pot!
Course Main Course
Cuisine Modern Australian, Australian
Total Time 2hours35minutes
Author Lee-Ann Grace | Chef Not Required
1.5kg3.3 lbs beef short ribs - trimmed (see notes)
1/4cupplain/all purpose flour
4celery stalks/ribsroughly chopped
1large carrotroughly chopped
300gbutton mushroomsthickly sliced
1tbspfresh thyme leavesor 1 tsp dried
1 1/2cups350 ml light coloured beer (see notes)
salt & pepper to taste
Preheat oven to 160c / 320f.
Cut beef into individual ribs, then coat/dredge in flour.
Heat 1 tbsp of oil in a large flameproof casserole dish/dutch oven over medium high heat.
Fry ribs for about 12 mins, or until well browned all over and adding extra oil if required - you may need to do this in batches - remove to a plate.
Turn heat down to medium.
Add carrots, celery and mushrooms to pot and fry for 3-5 mins stirring occasionally until the vegetables are soft.
Add beer and bring to a boil.
Add tomato paste, mustard and thyme, stirring to combine & scrape any flavour from the base of the pot.
Once combined, add back ribs (see notes).
Add stock and bring to a simmer.
Place a circle of baking paper (a cartouche - see my Mushroom Osso Buco & Cartouche Instructions recipe for easy instructions on how to make one) on top of the ribs & liquid in the pot, making sure that the paper has contact with the liquid.
Cover & bake for 2 hrs.
Remove from oven to check beef is cooked, it should be extremely tender (see note) if not, place back in oven for a further 1/2 hr.
Once cooked to your liking remove ribs from pot & keep warm, simmer sauce on stove over medium heat for 5 mins to thicken.
Serve ribs topped with sauce and a side of mashed potato (see notes).
I know 1.5 kg or 3.3 pounds seems like a lot of beef for 4 people, but this cut of meat has quite a lot of bone (which adds to the flavour) so the weight can be deceiving.The beer I used in this recipe (and photo) was a lager, but you could use any light coloured beer. I wouldn't use a dark beer such as stout as these have a much different flavour.When I add the cooked ribs back to pot (and before I add the stock) I try to nestle them INTO the vegetables. Basically so that the ribs are at the very bottom of the pot and are therefore submerged as much as I can get them in the stock. I then pile any remaining vegetables on top of the ribs then pour in the stock. It's much easier to reposition the chopped vegetables before you have too much liquid.The last thing I will mention is the oven time. I know it's a bit vague, and I usually am much more precise. I have found cooking this recipe myself that the cooking time can depend on a few different factors. Some ribs I have bought have been very meaty with a thick covering on one side of the bone, whereas others the bones have been a bit longer and the covering of meat not quite so thick. Also the fat content/marbling within the meat can vary quite a lot. That being said I try to trim off any obvious excess fat from the surface before I coat them in flour. These factors can make a difference to how long your ribs will take.*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*