INGREDIENTS

Olive oil, for frying

6 thick-cut meaty beef short ribs

1 large head of garlic, cut in half horizontally

1 heaped tbsp tomato purée

1 x 750ml bottle red wine

1 litre beef stock

150g pancetta lardons

250g small chestnut mushrooms, trimmed and halved

Sea salt and freshly ground black pepper

Chopped flat leaf parsley, to garnish

METHOD

Serves 4

1. Preheat the oven to 165°C.

2. Season the ribs thoroughly and brown in oil for 10 minutes in a casserole dish.

3. Remove the ribs. Add the pancetta, onions and garlic and cook for a few minutes. Add tomato purée and then pour in the beer to deglaze the pan, scraping up the bits at the bottom. Replace the ribs and cook for 15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large. Bring to the boil, basting the ribs with the juices.

4. Put the lid on the casserole dish and cook in the preheated oven for at least 3 hours, basting periodically, until the beef is tender and falling away from the bone.

5. About 30 minutes before the ribs are ready add the mushrooms.

6. Serve the short ribs topped with the sauce poured around and garnish with the parsley.