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Martin Bosley's recipe of the week

Braised Short Ribs


Martin says: 

The short ribs are a cut from just behind the chuck, but if you cannot get your butcher to provide them for you – surprisingly many butchers do not know what they are – then by all means use brisket. Make this ahead of time if you wish, and reheat it when you want. It improves greatly after a few days kept in the refrigerator.” 

Ingredients serves 6-8

750ml red wine
3 tbsp brandy
2 tbsp vegetable oil
1.5kg beef short ribs, bone in and trimmed
Salt and freshly ground pepper
1 medium onion, finely chopped
1 medium carrot, peeled and finely chopped
2 cloves garlic
2 sprigs fresh thyme
2 bay leaves
1 tsp black peppercorns
400ml beef stock
½ cup green olives, washed
½ cup currants
12 cup of cooked spinach leaves

Roast Parsnips

3-4 parsnips, peeled and halved lengthways
olive oil
4 cloves garlic, peeled and crushed
salt and freshly ground black pepper


Preheat the oven to 180 degrees. Pour the wine and brandy into a saucepan and boil for two minutes to evaporate the alcohol, without setting fire to the contents, and remove from the heat. Place a large frying pan (that you can put in the oven) or a casserole dish over a high heat. Add the oil and brown the short ribs until the meat is nicely caramelised. Drain away any excess oil. Season the ribs all over with the salt and pepper. Remove the ribs to a plate, and add the vegetables, garlic, peppercorns and herbs to the pan along with the wine, brandy and stock. If there is not enough stock to cover the ribs add some water and bring to a boil on top of the stove. Cover with a piece of baking pepper and then a lid or tinfoil. Place the pan into the oven and let it gently simmer away for 2 ½ hours, until the ribs are tender enough to pierce with a fork. Carefully remove the ribs from the stock and keep them warm on a serving platter. Strain the stock into a clean saucepan and add the olives and currants. Bring the stock back to a simmer on top of the stove until it is reduced by half and has thickened slightly, then season.