Stout-braised short ribs

Bone-in short ribs browned in tallow, then braised for 3 hours in stout with a little maple syrup until they fall off the bone. The sauce is reduced to a glossy glaze, with no flour needed. They're best made a day ahead.

• Serves 4
• Active 40 min
• Total about 4 hours

Ingredients

• 2 kg bone-in beef short ribs (English cut, about 8 pieces)
• 30 g beef tallow
• 2 onions, chopped
• 2 carrots, chopped
• 4 garlic cloves, crushed
• 2 tbsp tomato paste
• 440 ml stout (one can)
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 40 g pure maple syrup (2 tbsp)
• 4 thyme sprigs and 2 bay leaves
• Salt and black pepper

Method

1. Salt the ribs well, ideally the day before, and leave them uncovered in the fridge. Take them out 30 minutes before cooking.
2. Heat the oven to 160 °C (325 °F).
3. Heat the tallow in a large lidded casserole over high heat. Brown the ribs well on all sides in batches, about 10 minutes per batch. Set them aside and pour off all but 2 tbsp of the fat.
4. Cook the onions and carrots for 10 minutes until browned. Add the garlic and tomato paste for 2 minutes.
5. Pour in the stout and scrape up the browned bits. Add the stock, Worcestershire sauce, maple syrup and herbs. Return the ribs, bone side up, so they're mostly submerged.
6. Bring to a simmer, cover, and braise in the oven for 3 hours, until the meat is very tender and pulling away from the bones.
7. Lift the ribs out carefully. Strain the liquid, pressing on the vegetables, and spoon off the fat. Keep the fat: it's beef tallow, and it's full of flavour.
8. Boil the liquid hard in a wide pan for 10–15 minutes, until it's reduced to a glossy sauce that coats a spoon. Taste for salt.
9. Return the ribs to the sauce and spoon it over until they're glazed.