Ingredients    Serves 2-4

• 4 beef short ribs from the butcher
• 1 300ml bottle of beer ” I used a caramel infused beer but Bud works well”
• 2 TBSP’s Worcester sauce
• 1 beef stock pot
• 1 TBSP minced garlic
• 3 sprigs of fresh rosemary
• 1 kg Maris Piper potatoes
• 100 gr butter
• salt & pepper
• 2 Red onions halved
• 2 TBSP’s dark brown sugar
• Balsamic vinegar

Method

Cooking Time 4hrs 20 mins

Pre heat the oven to 150C

In a non stick frying pan add drizzle of olive oil , season with salt and black pepper and place on a high heat. Add the beef ribs once the pan is really hot and sear each side so that they are browned all over.

    

Line a deep oven proof pot with tin foil leaving enough to fold over and seal then place the ribs inside with the next five ingredients and seal the foil, put the lid on and place in the oven for 2 hours then turn the heat down to 120 and leave for another 2 hours.

During the last hour of cooking you can prepare and cook the potatoes and the onion so boil the potatoes for 20mins then drain and mash with all of the butter , season and set aside and keep warm.

In a frying pan with a lid , on medium to low heat ,drizzle in a little olive oil and place the four onion halves in with the largest face side up, sprinkle over the sugar and then pour balsamic vinegar over each one , place the lid on and cook until the layers start to separate and caramelise, turning occasionally to check that the onion is not burning but is softening and separating and turning a lovely golden colour.

When the beef ribs are done, remove them from the gravy and set aside to rest. Pour the gravy through a strainer into a pan on a medium to high heat and reduce by half to thicken the mixture.

Serve the ribs on a bed all butter mash drizzled with the gravy reduction with the caramelised onions on the side or over the top and enjoy.