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Head Chef Warren O Connor presents

Braised short rib

With buttered mashed Maris Piper sauté shallots, wild mushroom & smoked bacon lardon.


Head Chef Warren O'Connor bring us a delicious short rib recipe - perfect for this autumn. 


I think there is nothing better than opening the front door of my house and smelling the aroma of a nice Braised short rib cooking in a red wine sauce, with buttered mash potato, garnish with shallots, mushrooms and Smokey bacon.

Braised Short Rib 



  • Short rib 7oz (or similar cut feather blade)
  • 3 tbsp sunflower oil
  • 1 onion, roughly cut
  • 1 carrot roughly cut
  • 1 garlic clove, crushed
  • 250ml/9fl oz beef stock made with 1 beef stock cube,
  • 250ml/9fl oz red wine
  • 1 tbsp tomato purée
  • 1 tbsp chopped fresh thyme
  • 1 bay leaf
  • Cornflour
  • Salt and freshly ground black pepper


  • Add sunflower oil into a frying pan, add the short rib making sure you seal all the edges of the meat.
  • Add the roughly chopped carrots, onions, garlic, thyme & bay leaf cook further until golden brown add salt and pepper.
  • Add tomato puree to the pan stir in, cook for 1 minute then add red wine & the stock bring to the boil whilst stirring.
  • Add to a slow cooker, cook till the short rib is tender this should take about 1.30 /2 hours.
  • Once the short rib is cooked take it out of the cooking sauce then put a side. Take a sieve and pass the sauce into a clean cooking pot bring it to the boil,
  • Reduce the sauce if needed to get the desired flavour strength, add cornflour to thicken sauce if needed.

Buttered Mash potato


  • 150g floury potato, such as King Edward or Maris Piper, cut into even chunks
  • 20ml semi-skimmed milk
  • 1 tbsp butter
  • 1 tbsp Olive oil
  • Pinch of Cracked black pepper
  • Salt


  • Peel and cut potato into chunks add to salted water then boil till soft.
  • Once cooked take out of the water, then place the potatoes back on to the heat, this will allow the potatoes to steam to dry them. Stir them so they do not burn,
  • Take off the heat add milk, butter, olive oil & crack black pepper, mash together until smooth.



  • 3 tbsp sunflower oil
  • Knob of butter
  • 30g Peel shallots quarters
  • 30g Wild mushrooms ripped down (or button mushrooms)
  • 20g Smoked bacon lardons
  • 3g Parsley chopped


  • Add oil to a frying pan
  • Once hot add bacon lardons cook till golden brown,
  • Add shallots & mushrooms cook till soft.
  • Just before you serve add a knob of butter & chopped parsley


To plate


Get a big metal spoon and quenelle the mash on to the plate add the short rib leaning of the mash potato, pour the sauce over the rib then scatter the garnish over the sauce.

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