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Braised Beef Short Ribs with Beetroot and Blackberry

Braised Beef Short Ribs with Beetroot and Blackberry

By OcadoLifePublished on 23 December 2024Looking for a lovely dish for a lazy Sunday? You can’t go wrong with Braised Beef Short Ribs with Beetroot and Blackberry, from MasterChef runner-up Omar Foster. “Low and slow braising with vibrant, earthy beets and sweet blackberries transforms flavoursome short ribs into meltingly soft meat – while you sit back and relax. You can serve the ribs whole or shred the meat to make it go further. Or buy two packs and freeze the leftovers.”
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Time and servings

4 hrs 50 minsTotal time
4Servings
20 minsPrep time
4 hrs 30 minsCooking time

Ingredients

  • 20g plain flour
  • 1 (900g) pack frozen British beef short ribs, defrosted (approx. 3 ribs in a pack)
  • 2 tbsp olive oil
  • 1 red onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 tbsp chopped rosemary
  • 150g raw beetroot (approx. 2-3), peeled and roughly chopped
  • 150g frozen blackberries
  • 500ml beef stock, hot
  • 500ml beetroot juice
  • 2 tbsp dark soy sauce
  • 1 celeriac, peeled and cut into 3 cm cubes
  • 50ml whole milk (or use almond milk)
  • 50g unsalted butter
  • 200g kale, stalks removed
  • 1 tbsp olive oil
  • 50g flaked almonds

Method

  • Step 1

    Preheat the oven to 170°C/150°C fan/gas 4. Put the flour in a shallow bowl, season the ribs and dredge in the flour.

  • Step 2

    Heat the oil in a medium frying pan over a high heat, add the ribs and sear 
for 3-4 mins on each side.

  • Step 3

    Meanwhile, put the red onion, garlic cloves, chopped rosemary, beetroot and blackberries into a snug-fitting casserole dish. Combine the stock, beetroot juice and soy sauce in a jug.

  • Step 4

    Place the ribs on top of the veg in the casserole dish, then pour in the liquid. Cover and braise in the oven for 3½ hrs. Remove the lid and cook for 30 mins more.

  • Step 5

    For the smashed celeriac, cook the cubed celeriac in a pan of boiling salted water for 15 mins or until soft. Drain and return to the saucepan over a medium heat with the milk and butter; then roughly mash. Keep warm until needed.

  • Step 6

    Put the kale in an ovenproof dish with the oil; massage it for a couple of mins to soften, then toss in the almonds. Put the kale in the oven just as you’re taking out the beef, increasing the temperature to 200°C/180° fan/gas 6, and cook for 8 mins or until the kale is crispy and the almonds golden. Serve the beef spooned over the smashed celeriac with the crispy kale and almonds.