Balsamic Beef Ribs with Beans and Spinach
Balsamic Beef Ribs with Beans and Spinach



  • 1 tbsp mustard
  • 1.5 kg beef short rib
  • 2 tbsp olive oil
  • 400g shallots, halved lengthways
  • 3 sliced garlic cloves
  • 2 tsp thyme leaves
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 2 tbsp flour
  • 300ml beef stock
  • 300ml ale
  • 400g tin of white beans, drained
  • 150g spinach leaves
  • Preheat the oven to 170C. Brush the ribs all over with mustard and seasoning, then sear all over in 1 tbsp of oil until browned. Remove to a plate. Add the rest of the oil to the casserole dish and fry the shallots for 4 mins, then stir in the thyme and garlic and cook for 1 minute more.
  • Add the vinegar and sugar, and bubble for 3 mins, stirring all the time. Sprinkle in the flour and cook for 3 mins, then pour in the ale and stock. Return the ribs to the pan, meaty side submerged in liquid, then cover and cook for 2 hours in the oven.
  • Remove from the oven and place the casserole on the hob. Add the spinach and beans, stir well, and cook gently until the spinach is wilted. Lift the meat from the bones and shred before returning to the casserole, then serve with mashed potato.
2 hrs 30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box