Name: Braised Short Ribs with Innis and Gunn
Yield: Serves 4
Cuisine: British
Ingredients: 6-8 salsify stalks, peeled; 330 ml bottle Innis and Gunn beer; 5 black peppercorns; 2 onions, peeled and roughly chopped; a few sprigs of thyme; 1 carrot, peeled and roughly chopped; 3 garlic cloves, peeled and chopped; 1 tsp tomato purée; 1 bay leaf; 2 tablespoons plain flour; salt and freshly ground black pepper; 2 litres beef stock; 2 celery sticks, roughly chopped; 1 tablespoon chopped parsley; a good knob of butter; about 1 teaspoon cornflour (optional); 2 kg beef short ribs, cut to about 10 cm in length, then cut through the bones

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This cut, sometimes called Jacob’s ladder because of its appearance, is a by-product of the Sunday rib roast. The short ribs usually get sawn off, then stripped of their meat for mince and discarded, or sold to chefs for the stockpot. Between the ribs are some of the tastiest morsels on the beast — perfect for braises where cuts such as flank, brisket or shin would normally be used. Your butcher may have some to hand, but if not, ask him to save you some.