Braised beef ribs and mushrooms
Savor slow-cooked beef ribs and Portabello mushrooms in red wine and beef stock, served on creamy mash. Perfect for a hearty meal.
Ingredients
- 4 Tbsp olive oil
- 6 beef short ribs
- Salt and pepper
- 1 Tbsp butter
- 3 carrots, sliced thickly
- 3 celery stalks celery, sliced thickly
- 6 shallots, peeled
- 6 garlic cloves peeled
- 250g Small Portabello ‘Casserole’ mushrooms
- 2 rashers bacon, chopped
- Bouquet Garni (fresh bay, thyme, rosemary)
- 1 bottle (750ml) red wine
- 2 C (500ml) beef stock
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