Slow-Braised Beef Short Ribs with Vanilla, Stout & Pomme Purée

Slow-Braised Beef Short Ribs with Vanilla, Stout & Pomme Purée

This is proper cold-weather food. Depths of winter comfort levels. This recipe also works well with beef cheeks so keep that in mind if struggling to get short ribs. There's nothing better than melt in your mouth meat paired with a beautiful pomme purée, or mash potato if you would. Here's how to make comfort on a plate.

Prep

30m

Cook

5h 7m

Total

5h 37m

Slow-Braised Beef Short Ribs with Vanilla, Stout & Pomme Purée

This is proper cold-weather food. Depths of winter comfort levels. This recipe also works well with beef cheeks so keep that in mind if struggling to get short ribs. There's nothing better than melt in your mouth meat paired with a beautiful pomme purée, or mash potato if you would. Here's how to make comfort on a plate.

Prep

30m

Cook

5h 7m

Total

5h 37m

Ingredients

Method

Turn cooking mode on

Step 1

Heat your oven to 130°C / 110°C fan. Take the short ribs out of the fridge around 30 minutes before cooking if you can, then season them REALLY generously with salt and black pepper.

For

4

M

I

For the short ribs

1.5–1.8

kg

Bone-in beef short ribs

Fine sea salt

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