Braised Beef Short Rib In Monks Stout

  • Olive oil
  • 6 thick-cut meaty beef short ribs
  • 1 large head of garlic
  • 1 heaped tbsp tomato purée
  • 1 x 440ml Can of Monks Stout 
  • 1 litre beef stock
  • 4 large beetroot
  • Sea Salt
  • Honey
  • Thyme
  • Balsamic vinegar 
  1. Preheat the oven to 170°C/Gas 3
  2. Heat a roasting tray on the hob and add olive oil. Season the short ribs and brown in the tray until all sides have browned
  3. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to "cook it out" Pour in the Monks Stout to deglaze the pan, make sure to scrape up the bits at the bottom, thats where the flavour is. Bring to the boil and cook for 10 minutes until the stout is reduced by half, then add  the beef stock to nearly cover the ribs. Bring to the boil again, basting the ribs with the juices. (If you have a smaller roasting tray use less stock)
  4. Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.
  5. Peel and cut beetroot in cubes, place in tin foil and add salt, olive oil, honey, balsamic vinegar and thyme wrap up and place in the oven for 1 1/2 hrs.
  6. When the short ribs are ready, transfer to a serving dish. Squeeze all that garlic into the sauce. If the sauce is too fatty skim off with spoon, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.) Remove beetroot from tinfoil and add to the plate
  7. Enjoy with a Monks Stout