Beef Short Ribs Slow Cooked In beer

1. In a large oven dish, season the ribs with salt and pepper and brown on all side– it may take 10 minutes.  Add the pancetta towards the end and cook until brown
2. Add to the pan tomato purée and cook out for a minute
3. Pour in the beer scraping up the bits at the bottom of the pan and add the stock, mustard, horseradish, and head of garlic. Bring to the boil, add the mushrooms and cover
4. Set your oven to bottom heat 180C and cook for approximately 4 hours, basting occasionally until the meat is falling away from the bone
5. When the short ribs are ready, remove from the oven and transfer to your serving dish
6. Spoon off any excess fat from the beef cooking liquid.
7. If the sauce is too thin just boil and reduce the volume
8. Check the seasoning and garnish with chopped flat leaf parsley and grate over fresh horseradish

Tip - Serve with an indulgent mashed potato with extra cream and butter or for a healthier option a plain steamed rice.