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Ingredients
2 tbsp sunflower oil
2 pack British beef short ribs (approx 1.1kg in total)
2 large onions, thinly sliced
40g piece ginger, skin left on, finely grated
4 clove/s garlic, crushed
2 star anise
2 bay leaves
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp Cooks' Ingredients Chipotle Paste
400ml Waitrose Duchy Organic Amber Ale
2 tbsp dark soy sauce
1 tbsp light soy sauce
6 large baking potatoes
2 tsp olive oil, for rubbing
Cooks' Ingredients Japanese Rice Vinegar, to serve
Method
Preheat the oven to 180ºC, gas mark 4. Heat
the oil in a large flameproof and ovenproof
casserole dish. Season the ribs and add to the
pan, in batches, browning well all over, for
about 5 minutes. Remove with tongs and set
aside. Return the pan to the hob and add the
onion. Fry, stirring often, for 10-15 minutes, until
softening and turning golden.
Add the ginger, garlic, star anise, bay leaves,
fennel, cumin and chipotle paste and cook for
1 minute more. Pour in the ale, bring to the boil,
then add the ribs back into the pan. Pour over
400ml water and the light and dark soy sauces. Bring back to a simmer. Top with a piece of
baking parchment, cover with the lid and bake
for 3 to 3 hours 30 minutes, or until the meat
is tender and falling off the bone.
After the ribs have been cooking for 2 hours,
check the liquid level. If it has dropped below
the ribs, top it up with a little water. Rub the
potatoes with a little olive oil and add them
to the shelf around the beef dish. Bake the
potatoes for about 1 hour 30 minutes to
2 hours, until soft to the point of a knife
(the beef should be ready first).
Shred the meat into the sauce, discarding the
bones and any sinew. Serve the shredded beef
spooned into the split potatoes, dripping a little
rice vinegar over each before serving. This is
delicious served with the pickle recipe below,
or some freshly made slaw.
Cook’s tip
Double it to feed a crowd. Or if you don’t want to use all the extra meat, stir in a can of chickpeas or white beans when reheating to make the meat go a bit further. If you would prefer to only use one type of soya sauce, just use dark soy and season to taste.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,904kJ/ 454kcals
Fat
17g
Saturated Fat
5.6g
Carbohydrates
55g
Sugars
10g
Fibre
6.8g
Protein
18g
Salt
1.3g
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