Beef Short Rib and Fillet

Beef Short Rib and Fillet

Meltingly tender red wine braised short rib served with seared dry aged beef fillet and buttered beans.

Slow braising makes for the perfect short ribs and this recipe uses the braising stock to make a rich black pepper sauce.

Best served with silky smooth cauliflower purée.

Beef Short Ribs and Fillet
Serves 4


For the Short Ribs and Sauce: 3 Short Ribs, 2tbsp Olive Oil, 350ml Red Wine, 500ml Beef Stock, 2 Shallots (Sliced), 2 Celery Stalks (Sliced), 2 Bay Leaves, 2 Garlic Cloves (Bashed), 4 Thyme Sprigs, Cracked Black Pepper, 2tbsp Redcurrant Jelly

For the Fillet and Beans: 2 Fillet Steaks, 4tbsp Unsalted Butter, 2 Shallots (Finely Sliced), Large Handful Fine Beans (Halved), Sea Salt, Cracked Black Pepper


1) First cook the short ribs. Place a large casserole on the stove top over a medium heat and add the olive oil. Sauté the shallot, celery, bay leaves, garlic and thyme for 10-15 minutes until soft. Add the red wine and bring to the boil. Add the short ribs and stock and combine with the other ingredients and bring to the boil.

2) Transfer the short ribs to a slow cooker and cook on low for around 6 hours or until tender and falling from the bone. Alternatively cook in a low oven (around 130c) for 4-6 hours or until tender and falling from the bone. When cooked, remove the meat from the stock and set aside. Strain the stock into a clean pan.

3) Reduce the stock over a high heat until reduced by around 3/4 or until thickened and rich. Add the redcurrant jelly and heat until fully dissolved. Add a liberal amount of black pepper to the sauce and season to taste with sea salt. Keep warm.

4) Meanwhile, season and sear the steaks in a griddle pan over a high heat in a little neutral oil and baste with 2tbsp of the butter near the end of cooking. Cook the steak to your liking. Allow the steaks to rest for at least 10 minutes.

5) Whilst the steaks are resting, sauté the shallot in the remaining butter in a large saucepan over a medium heat until soft but not brown. Add the green beans, cover and cook over a medium heat (stirring occasionally) until soft (around 8 minutes). Season the beans to taste with sea salt.

6) Reheat the short rib in a hot oven before serving. Slice the fillet and serve with a good chunk of short rib. Spoon the sauce over the short rib and serve with the sauté beans and shallot. Best served with cauliflower purée.



Thai Green Pork Curry

Thai Green Pork

A Thai green curry with a difference – this dinner party dish is inspired by a recipe from Root Down in Denver, featured in Bon Appétit.

Marinading the pork fillet overnight ensures it is super tender and flavoursome whilst a side of spiced pumpkin seeds adds texture and a big hit of flavour. Use birds eye or scotch bonnet chillies in your curry paste for a hot and aromatic sauce.

Best served with jasmine rice and a cucumber salad – the marinaded pork would be great cooked over charcoal in the summer months!

Thai Green Pork Curry
Serves 4-6

For the Marinade: 100ml Soy Sauce, 75ml Orange Juice, 4tbsp Maple Syrup, 2tbsp Sesame Oil, 2 Pork Fillets (Fully Trimmed)
For the Pumpkin Seeds: 150g Pumpkin Seeds, 1/2tsp Cumin Seeds, 1tbsp Light Brown Sugar, 1tbsp Lime Juice, Veg Oil, Salt
For the Sauce: 1 Shallot (Chopped), 1 Garlic Clove (Chopped), 60g Thai Green Curry Paste, Zest 1 Lime, 1 Can Coconut Milk, Large Handful Fresh Coriander, 1tbsp Palm Sugar, Veg Oil, Salt, Cornflour


1) Combine the marinade ingredients with the pork fillet in a bowl. Cover and store in the fridge for at least 6 hours or preferably overnight.

2) Make the pumpkin seeds: Fry the pumpkin seeds in a little vegetable oil over a medium heat until browned (5 mins). Add the cumin seeds, sugar and lime juice to the pan – toss to coat the seeds until the sugar has dissolved. Remove from the heat and allow to cool. Garnish with salt flakes.

3) To make the curry sauce: Fry the garlic and shallot over a medium heat in a little veg oil for 3 minutes until soft. Add the curry paste and lime zest, stirring continuously for 2 minutes. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until reduced by half. Remove from the heat.

4) Transfer the sauce to a blender. Add the coriander, lime juice and palm sugar. Blend until smooth. Return to the pan and check the seasoning. If the sauce is a little thin, thicken with a little cornflour paste. Keep warm.

5) Remove the pork from the marinade. Place a griddle pan over a medium-high heat and fry the pork for around 10 minutes each side or until cooked through. Remove from the heat and allow to rest for at least 10 minutes. Slice the pork and serve with the sauce and pumpkin seeds.