SHORT RIBS BRAISED IN BEEF MARROW BONE STOCK

Such old fashioned (the best ever) cooking method, very little effort, just time with this dish that just rewards you with the very very best glorious sumptous comforting dinner, all the flavours of the beef and bone are released into the stock which make a glorious gravy to go with the tender melt in your mouth beef, served over simple yet gorgeous buttery rich mashed potatoes.

INGREDIENTS

( serves 2-3)

2 large bone in short ribs 

1 bone marrow optional

1 ltr beef bone stock

2 carrots finely chopped

1 onion finely diced

2 cloves garlic grated

1 celery finely diced

1 small leek finely diced

Sea salt

 Fresh ground black pepper

3 sprigs of thyme

1-2 tbsp cornflour

Lovely simple one pot cooking, pre-heat your oven to 150 degrees, place all the ingredients into a deep casserole dish with a lid, put the short rib in last with the bone on the bottom, pop on your lid and place in the oven, cook for approx three hours, the meat will just be holding itself together on the bone, gently remove from the stock and place on your plate, remove the bone marrow and give to the dog if you have one if you don't how about a neighbours dog, put the casserole dish on the stove and bring to a simmer, take your cornflour add approx two tbsps of water and mix together, add half to the simmering stock to thicken, if you want a thicker gravy then add a little more, season to taste, pour over your short ribs and serve with gorgeous buttery mashed potatoes that soak up some of the deep beef juices, my nan would also give me a mug of the braised beef stock to drink with my dinner! 

So simple, so sumptuous, wonderful comfort food.