Almost everything cooked slowly in one pot. Beef short ribs are one of the cheaper meat options and become meltingly tender when cooked in this way which includes some roasted roots. Add some simple greens and a mustard dressing or horseradish cream to turn this easy recipe into a special meal.
For 4
1.5kg pasture fed, organic beef short rib in one, or two pieces
100ml cold water
Peeled and washed potatoes, carrots, and parsnips, cut into large chunks – in any combination you like – enough for 4
Olive oil or rapeseed oil
Sea salt flakes
A few rosemary stalks or a small bunch of thyme
You will also need a large, sturdy pan with a well-fitting lid, or you could make a lid for a roasting pan using a double layer of foil, secured tightly around the edges of the pan.
To complete the meal:
Some Cavolo Nero with orange, garlic and chilli see Cavolo Nero (or other greens) with Orange Zest, Garlic, and Chilli
Some Mustard Dressing made by whisking 6 tablespoons of rapeseed or olive oil with 2 tablespoons of white wine vinegar, a teaspoon of runny honey and 2 teaspoons of ready-made English mustard or Horseradish Cream, made by beating 150ml double cream with a tsp or two of hot horseradish sauce. Keep this cream in the fridge until you need it.
- Preheat the oven to 150c.
- Put the beef into the casserole or roasting pan and add the water.
- Add the prepared vegetables and sprinkle with olive or rapeseed oil and a generous pinch or two of sea salt flakes.
- Tuck the rosemary or thyme in between the vegetables and the beef.
- Cover the pan and put it in the oven for 2 ½ hours.
You could use this time to make the mustard dressing or horseradish cream and prepare the greens ready for cooking later.
- After the 2 ½ hours, raise the oven heat to 200c. Remove the lid or foil and set it aside for later. Cook for a further 30 minutes (you can cook the greens during this time).
At the end of the cooking time the vegetables and the beef will be golden on the outside and soft and tender on the inside. Remove from the oven and cover with the lid for ten minutes or so for the meat to rest.
Serve with the accompaniments suggested above.
