Short beef ribs, pickled walnut

Serves: 4

You’ll need

● 4 short beef ribs

● Splash of olive oil

● 2 onions, diced

● 2 sticks celery, diced

● 2 bay leaves

● ½ head garlic

● 1 jar pickled walnuts

● 1 bottle red wine

● 1 litre beef stock

● Sprig of thyme

● 1 tbsp tomato purée

● 2 tsp Worcestershire sauce

● 150g diced pancetta

● Salt and pepper

Method:

1. Set oven to 170C, gas mark 3.

2. Heat roasting dish on top of cooker with some olive oil, add onions, celery, garlic, pancetta, fry until soft, remove from pan, then add ribs, season, and brown for 10-15 mins then add vegetables and pancetta back into pan.

3. Add purée, cook out couple of mins, add wine, and boil 10 mins, then add stock to cover ribs, season, add the Worcestershire sauce, pickled walnuts, boil for approx 10 mins, adjust seasoning if needed.

4. Cover with foil and put into preheated oven, cook for approx 45 mins, basting during cooking.

5. Remove from oven, skim any fat off, and reduce if sauce is too thin.

6. Put into serving dish, and serve with buttered mash.