Slow roasted beef short rib with pea, mint and roasted bone marrow
By Beverley Matthews | 4 October 2018
With Autumn very much here and winter just around the corner our beef short rib is a real winter warmer. Beef short rib is a beautiful cut of meat that when cooked for a long time just melts in the mouth. And with the accompaniments of bone marrow, pea and mint this is comfort food at its best!
Ingredients (serves 4)
4 beef short ribs
1 bottle red wine
1 beef stock pot
1 bulb of garlic
Bone marrow (ask your butcher for the bones to be cut into lengths around 15cm long and then cut in half lengthways)
A handful of breadcrumbs
Rub the beef in oil and season with lots of salt and pepper before searing on all sides in a hot pan.
Slice the onion and carrot into small pieces (this can be done roughly as you’ll strain the sauce at the end). Add to a roasting dish along with the beef, the garlic bulb cut in half, the fresh thyme and the bottle of red wine. Cover and place in the oven at 150oC for 4-5 hours.
For the bone marrow, finely chop the shallots and fry in a little oil on a low heat until they are nice and soft. Add the peas to the pan for a couple of minutes then mash the mixture with a fork or a potato masher.
Extract the marrow from the bones with a spoon and chop up into small chunks.
Finely slice the fresh mint and combine together with the breadcrumbs, shallot and pea mixture and the bone marrow. Season the mixture with salt and pepper before filling the bones with the mixture.
Once the ribs are cooked, take them out of the roasting dish and leave to one side to rest. Strain the liquid from the roasting pan into a saucepan and simmer over a medium heat until it’s reduced and thickened.
Put the filled bones onto a baking tray and into the oven for 15 mins at 200oC.
Serve the ribs with the bone marrow, along with some creamy mashed potato and some vegetables of your choice.