Serves 4
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To serve:

  1. Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
  2. Season the short ribs generously with salt and pepper. Heat the oil in a casserole dish over a medium-high heat. Working in batches to avoid crowding the casserole, brown the short ribs on all sides. Transfer to a plate and set aside.
  3. In the same casserole dish, cook the carrots, onion and celery for 6-8 minutes until softened. Add the garlic, season and cook for one minute longer.
  4. Stir in the flour and tomato purée and stir for one minute.
  5. Add the stout and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom.
  6. Return the short ribs to the casserole dish and add the beef stock, Worcestershire sauce and rosemary. Add more salt and/or pepper if needed.
  7. Cover tightly with foil, then add a lid. Place in the oven and braise for 21⁄2-3 hours until the short ribs are falling off the bone.
  8. Serve the short ribs in shallow bowls with the stout gravy and some creamy mash.

Nutrition Facts

Per Serving: 826kcals, 51.4g fat (15.9g saturated), 27.9g carbs (10g sugars), 49.8g protein, 1.8g fibre, 2.341g sodium