BRAISED SHORT RIBS WITH MUSTARD MASH

INGREDIENTS

3 tbsp rapeseed oil

16 meaty beef short ribs (talk to your butcher)

600g shallots, peeled and halved if large

4 celery sticks, thickly sliced

6 carrots, thickly sliced

4 garlic cloves, chopped

45g plain flour

500ml red wine

600ml beef stock

Sprig thyme

2 bay leaves

2 tbsp tomato purée

25g porcini mushrooms

METHOD

1. Heat a tablespoon of the oil in a large non-stick pan, season the ribs and fly in batches until nicely bronwed. Set to one side. Heat the remaining oil in the pan, add the shallots, celery, carrots and garlic and cook for 5 minutes until nicely coloured.

2. Stir in the flour and fry for 3 minutes, stirring to prevent the flour from catching. Add the red wine and stock and bring to the boil while whisking. Allow to bubble rapidly for 3 minutes, whisking occasionally.

3. Add the remaining ingredients, season with pepper and stir well. Return the ribs to the pot, cover and simmer for 3 hours until the beef is perfectly tender. Add a splash of boiling water if needed towards the end of cooking. Check the seasoning.