Braised Short Ribs with Autumn Root Vegetables & Kale

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£11.99

Recipe Box

Serves 2 to 3 @ £6.00 per person

A hearty British classic for cooler days, this comforting one-pot dish brings together tender slow-braised beef short ribs with sweet autumn root vegetables and vibrant cavolo nero kale. Slow-cooked in a rich, savoury broth, it’s the perfect balance of warmth, flavour, and farm-fresh goodness.

Box Contents:

1 x Beef Short Ribs, Pair (500g, £12.66/Kg)
1 x Suffolk Carrots, washed (300g)
1 x Parsnips (300g)
1 x Chestnut Mushrooms (200g)
1 x Cavolonero Kale (apx. 200g)
1 x Wilja Potatoes (500g)
1 x Brown Onions (250g)
 

You’ll Provide (from your kitchen)

• Olive oil or butter (1 tbsp)

• 2 garlic cloves, minced

• 1 tbsp tomato purée

• 250 ml beef stock (or stock cube + hot water)

• 150 ml red wine (optional)

• 2 sprigs fresh thyme (or ½ tsp dried thyme)

• 1 bay leaf

• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 160 °C (fan) / 180 °C (conventional).

2. Prepare the ribs:

   • Pat dry and season generously with salt and pepper.

3. Brown the ribs:

   • Heat olive oil in a heavy oven-proof casserole dish.

   • Brown the ribs on all sides until deep golden. Remove and set aside.

4. Build the base:

   • In the same pan, add chopped onions, garlic, carrots, and parsnips.

   • Cook 5–7 minutes until softened. Stir in mushrooms and tomato purée.

5. Deglaze:

   • Pour in red wine (if using) and scrape up any browned bits.

   • Add beef stock, thyme, and bay leaf. Return ribs to the pot.

6. Braise:

   • Cover and cook in the oven for 2½–3 hours, until the meat is tender and nearly falling from the bone.

7. Finish with vegetables:

   • In the last 30 minutes, add chopped potatoes and kale to the pot.

   • Continue cooking uncovered for 30–45 minutes until potatoes are soft and sauce has thickened slightly.

8. Serve:

   • Spoon the ribs, vegetables, and sauce into bowls. Taste and season before serving.