Braised short ribs with Yorkshire Puddings

Name: Braised short ribs with Yorkshire Puddings | Asda Good Living
Total time: 3 h 50 min
Yield: 10
Cuisine: British
Ingredients: 2kg Beef Short Ribs; 5tbsp Rapeseed Oil; 150ml Semi-skimmed Milk; 3 Eggs; 100g Plain Flour; 2 Large Carrots, roughly chopped; 2 Celery Sticks, roughly chopped; 2 Red Onions, cut into wedges; 3tbsp Plain Flour; 250ml Red Wine; 1L Low Salt Beef Stock; 4 Fresh Thyme Sprigs; 2 Fresh Rosemary Sprigs; 1.25kg Floury Potatoes, such as King Edward or Maris Piper, cut into even chunks; 30g Soft Cheese; 50ml Semi-skimmed Milk; 500g Spring Greens, sliced; ½ Lemon, zested and juiced

Switch up the traditional Sunday dinner to a succulent rib roast for an easy, purse-friendly meal.

By Asda Good Living,28th February 2023

Cook: 3 Hours 50 Mins

Serves: 10

Price: £2.58 per serving

Nutritional Information

Each 576g serving contains

Energy
18184kj
755kcal

38%

Fat
36.3g

High
52%

Saturates
12.7g

High
64%

Sugars
8.6g

Low
10%

Salt
1.61g

Low
27%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3157kj/755kcal

Ingredients

2kg Beef Short Ribs

5tbsp Rapeseed Oil

150ml Semi-skimmed Milk

3 Eggs

100g Plain Flour

2 Large Carrots, roughly chopped

2 Celery Sticks, roughly chopped

2 Red Onions, cut into wedges

3tbsp Plain Flour

250ml Red Wine

1L Low Salt Beef Stock

4 Fresh Thyme Sprigs

2 Fresh Rosemary Sprigs

1.25kg Floury Potatoes, such as King Edward or Maris Piper, cut into even chunks

30g Soft Cheese

50ml Semi-skimmed Milk

500g Spring Greens, sliced

½ Lemon, zested and juiced

Method

Take the short ribs out of the fridge 30 mins before cooking and lightly season with salt and pepper. Put a large frying pan over a high heat with 1tbsp oil. In batches, brown the short ribs for 6–7 mins, turning regularly until golden brown all over. At this point you can cover and put the ribs in the fridge for up to 1 day before cooking.

To make the Yorkshire puddings, whisk together the milk, eggs and flour until smooth with a pinch of pepper. Cover and chill for up to 1 day in advance.

Preheat the oven to 230°C/210°C fan/gas 8. Evenly divide 3tbsp oil between the holes of a 12-hole muffin tin. Put the tin in the oven for 5 mins to get the oil hot. Take the tray out of the oven and, working quickly but safely, evenly divide the batter between each hole. Bake for a further 13–15 mins until risen and super crispy. At this point you can either cover and leave to one side until serving, warming them through in the oven before you serve. Alternatively, you can freeze ahead for up to 3 months. Simply cook from frozen. To cook the Yorkshires from frozen, preheat the oven to 220°C/200°C fan/gas 7. Lay the Yorkshire puds on a baking tray and cook for 5 mins until hot and golden.

In a large flameproof casserole dish set over a medium-high heat pour in 1tbsp of oil. Add the carrots, celery and onions and cook for 5–6 mins, stirring occasionally. Stir through the flour and cook for a further 1 min. Pour in the red wine and cook for 2–3 mins to slightly reduce. Pour in the stock and bring to the boil. Once boiling, reduce the heat to a simmer and add in the ribs, thyme and rosemary. Put a lid on or use foil to cover the pan. Cook for 3 hrs, stirring occasionally, until the meat is falling away from the bone.

Meanwhile, add the potatoes to a saucepan and cover with water. Bring to the boil and cook for 18–20 mins until soft and tender. Drain and transfer back to the pan. Add the soft cheese and milk and season, then mash until creamy and smooth. Keep warm or reheat to serve.

When ready to serve, steam or boil the spring greens until tender; 4–5 mins, then add the lemon zest and juice. Make sure everything else is heated through and serve with the beef, mash and Yorkshire puddings.

Leftovers tips: Add leftover beef to a curry such as a nutty massaman.