Slow Cooked Beef Short Rib and Red Wine Jus
with Herby Cheesy Mash and Bacon Peas & Leeks
- Sulphites
- Celery
- Milk
Our Slow Cooked Beef Short Rib and Red Wine Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
2 unit(s)
Sous Vide British Beef Short Rib
60 grams
British Smoked Bacon Lardons
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Chives
1 unit(s)
Leek
120 grams
Peas
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
40 grams
Onion Marmalade
40 grams
Pecorino Vegetariano
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Jus
Nutrition Values
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 30-35 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Once piping hot, remove the foil and drain the beef juices, reserving 1-2 tbsp per person in a jug - you'll use them for the gravy later. Return the beef to the middle shelf to roast uncovered, 10-15 mins more.
While the short rib roasts, bring a large saucepan of water with 0.5 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While everything cooks, roughly chop the parsley (stalks and all).
Finely chop the chives (use scissors if easier).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
When the short rib has around 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and fry for 2-3 mins.
Next, add the leek and fry until softened and the lardons are golden, 6-8 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is cooked and the leek has softened, add the peas to warm through, 1-2 mins. Remove from the heat and sprinkle in half the parsley. Season with salt and pepper and set aside for later. Cover to keep warm.
Pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, onion marmalade and the reserved beef juices. Reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 8-10 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir in the pecorino, half the chives and the remaining parsley. Season with salt and pepper.
When everything's ready, share the herby cheesy mash and bacon leek & peas between serving plates.
Top the mash with the braised short rib. Spoon over the red wine jus.
Sprinkle over the remaining chives to finish.
