Batch Cooking:

Batch Cooking:

Beef Short Rib

By Meliz Cooks

I absolutely love batch cooking and these Beef Short Ribs are a great recipe to double up on so that you can use the leftovers to make my Leftover Cottage Pie. 

Ingredients

Serves 4

  • Ingredients for the short ribs:
    • 4 tbsp olive oil
    • 8 large (around 400g each) Short Ribs
    • 2 onions, finely sliced
    • 4 carrots, peeled and finely chopped
    • 2 celery sticks, finely chopped
    • 6 garlic cloves
    • 250g chestnut mushrooms, sliced
    • Few Sprigs of thyme
    • Few sprigs of rosemary
    • 1 litre boiling hot water
    • 1 Beef Stock Cube
    • 2 tbsp tomato puree
    • 2 tbsp pomegranate molasses
    • 2 tbsp Worcestershire sauce
    • 2 tbsp beef gravy granules
    • 2 bay leaves
    • Sea Salt & Black Pepper to season
  • Ingredients for the mashed potatoes:
    • 5kg maris piper potatoes, peeled and cut into 5cm pieces
    • 100ml milk
    • 75g butter
    • 1 bay leaf
    • 75g parmesan, finely grated
    • 100g hellim (halloumi cheese), finely grated
    • Sea salt & Black Pepper to taste
    • 1 tsp sesame seeds
  • Ingredients for the braised cabbage and peas:
    • Olive oil
    • 1 chicken stock cube
    • 500ml boiling water
    • 1 onion, finely sliced
    • 1/4 tsp of sea salt flakes
    • 1 small savoy or sweetheart cabbage, very finely shredded
    • 250g garden peas
    • 1 large garlic clove, crushed / finely chopped
    • 1/4tsp dried mint
    • 1/4 tsp coarse black pepper
    • 25g butter
    • Salt to taste (depending on how salty your stock cubes are)

Method For The Short Ribs 

  1. Preheat oven to 170°c - 190°c fan
  2. Mix the with the stock, tomato purée, gravy granules and pomegranate molasses.
  3. Season the short ribs with the sea salt.
  4. Heat 2 tbsp olive oil in a frying pan, sear the short ribs (2 at a time until browned all over) and pop them in a casserole dish, seasoning with black pepper once they’re in the dish.
  5. In the pan you used to sear the ribs, add a little more olive oil if necessary, add the sliced mushrooms and brown on a high heat for a couple of minutes before adding them to the casserole dish.

 

 

6. Returning the pan to hob on a medium heat, add olive oil if necessary, add the onion, carrots, celery, peeled and bashed garlic cloves, and soften for a few minutes before adding a sprig or two of rosemary, thyme and bay.

7. After a minute or so, turn up the heat and pour in the stock mixture and bring it to the boil

8. Pour the contents of the pan over the ribs in the casserole dish, put the lid on (or cover with foil if you don’t have a lid) and cook in a preheated oven for around 3-3.5 hrs. Tip: Give the ribs a gentle stir/turn halfway through to really heighten the flavour

9. After the dedicated time, remove the lid and cook for a further 30 minutes at 190°c – 210°c fan

10. Remove the ribs from the dish and place onto a plate and cover them tightly in foil. Sieve the sauce from the casserole dish onto another saucepan, discarding of the bay and herb stalks. Tip: Do not throw the sieved vegetables away – save these for later to make my Leftover Short Rib Cottage Pie! If the sauce needs thickening , add to a saucepan on high heat and stir until it has reduced and is your preferred thickness. Half of this will be to serve with the ribs, the other half will be used in my Leftover Short Rib Cottage Pie.

Method For Potatoes

  1. Place the peeled and cut potatoes in a cold pan of water, bring to the boil and cook for 20 mins. Tip: Whilst the potatoes are boiling, follow the next few steps to make a start on the braised cabbage and peas
  2. Add 3 tbsp of olive oil to a large frying pan on a medium heat, add the onions and ¼ tsp sea salt flakes and cook for 10-12 minutes or until jammy and caramelised. Once cooked, remove from the pan.
  3. Add the shredded cabbage to a pan on high heat. Tip: Don’t stir for a minute or so - let the underside char, stir, then leave again to further char a little more.
  4. Add the peas to the cabbage, stir for a minute or so, then add the garlic.
  5. Sprinkle in the dried mint, pour in the stock, stir gently, turn up the heat and let the stock reduce fully for a few minutes until the vegetables are deliciously soft and sticky, stirring the butter through just before they are done.
  6. Once the potatoes are boiled, they should be nice and soft. Drain them and begin mashing using a ricer or sieve.
  7. Add the milk, butter and bay leaves to a heatproof jug for 1 minute-1 minute 30 seconds until the butter has melted and the milk is hot Carefully remove the bay leaf.
  8. Pour the microwaved ingredients into the mashed potato, taste for any additional seasoning and then stir through half of the grated cheese to serve immediately. The rest of the cheese will be used to top the Leftover Short Rib Cottage Pie with! 

 

 

Method for serving:

Serve half of the short ribs with half of the mashed potato, (the other half is for the Short Rib Cottage Pie) and finish with a few spoons of the braised cabbage and peas. Pour over the sauce and enjoy!