Beef Short Rib Carbonnade
Beef Short Rib Carbonnade



  • 50g butter
  • 3 sliced onions
  • 6 beef short ribs
  • 4 tbsp seasoned flour
  • 2 tbsp red wine vinegar
  • 900ml brown ale
  • 1 tbsp brown sugar
  • Buttery mashed potato, to serve
  • Preheat the oven to 140C. Heat 1 tbsp of olive oil and the butter in a frying pan and cook the onions for 10 mins. Scoop into a lidded casserole. Toss the ribs in the seasoned flour, then brown all over in 2 tbsp of oil until well-coloured. Add to the casserole with the onions.
  • Deglaze the frying pan with some of the ale and pour over the beef and onions. Add the remaining beer to the casserole and bring to a simmer, then stir in the vinegar and sugar. Season liberally, cover and cook in the oven for 3.5 hours or until the meat is falling from the bone.
  • Remove the ribs from the sauce and bubble on the hob for 10 mins, uncovered, to thicken, then add the ribs back to the sauce and heat through. Season to taste, then serve with mash.
4 hrs
6 serving

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