Treacle-braised short ribs with mustard mash and greens
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Treacle-braised short ribs with mustard mash and greens
Slow-cooked short ribs yield the tenderest, fall-apart meat. The treacle-braised beef would work well as a pie filling too, topped with puff pastry.
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
991Kcal
Fat
56gr
Saturates
26gr
Carbs
55gr
Sugars
15gr
Fibre
8gr
Protein
54gr
Salt
2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1.75g beef short ribs
- 1 large onion, finely chopped
- 2 sticks celery, finely diced
- 2 carrots, peeled and finely chopped
- 3 cloves garlic, finely sliced
- 2 tbsp tomato paste
- 500ml red wine
- 500ml beef stock (made with 1 stock pot)
- 3 tbsp treacle
- 1 tbsp Worcestershire sauce
- 3 sprigs rosemary
- 3 sprigs fresh thyme
- 1.25kg potatoes, peeled and cut into chunks
- 75g butter
- 300g greens, shredded
- a splash of milk
- 2 tbsp wholegrain mustard
- 1 tbsp cornflour
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3. Heat the oil in a large cast-iron lidded casserole and fry the short ribs for 4-5 minutes, turning occasionally, until well browned all over. Set aside to a plate.
- Add the onion, celery, carrots and garlic to the same pan and fry over a gentle heat for 6-8 minutes, until soft and just starting to caramelise. Add the tomato paste and continue to fry for a further 2 minutes. Return the meat to the pan, then mix the red wine, stock, treacle and Worcestershire sauce together and pour into the pan. Make sure the ribs are bone side up so the meat is submerged in the liquid, then add the rosemary and thyme sprigs. Season well, cover and cook for 3 hours.
- Around half an hour before the beef is ready, put the potatoes in a pan of cold water and bring to a boil. Reduce the heat and simmer until tender. Meanwhile, heat 25g of the butter in a large frying pan and cook the greens for 4-5 minutes, until wilted and soft. Season well.
- When the potatoes are tender, drain and mash with the remaining butter and a splash of milk, until you have a smooth consistency. Stir through the mustard and the cooked greens and season well. Keep warm.
- To finish the beef, remove the ribs from the sauce. Slake the cornflour with a little water and add to the sauce. Bubble for 3-4 minutes, until thickened. Meanwhile, remove the bones from the beef and gently pull the meat into chunky pieces. Return to the sauce and check the seasoning. Serve the mash in shallow bowls with the saucy beef spooned over.
