Braised Irish beef rib with celery, carrots and mustard sauce

2
  • 2 Irish beef ribs (about 200g)
  • 2 medium carrots roughly chopped
  • 1 head of celery roughly chopped
  • 1 onion finely chopped
  • 50g of plain flour
  • salt and pepper
  • 1tbls of English mustard
  • 1tbls of grain mustard
  • 500ml dark beef stock
  • splash of olive oil
  • pinch of fresh parsley to finish
  • 2 Irish beef ribs (about 200g)
  • 2 medium carrots roughly chopped
  • 1 head of celery roughly chopped
  • 1 onion finely chopped
  • 50g of plain flour
  • salt and pepper
  • 1tbls of English mustard
  • 1tbls of grain mustard
  • 500ml dark beef stock
  • splash of olive oil
  • pinch of fresh parsley to finish

Step 1

Preheat your oven to 160°.

Step 2

Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour.

Step 3

In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards.

Step 4

Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone.

Step 5

To serve, mix in the fresh parsley.

Step 1

Preheat your oven to 160°.

Step 2

Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour.

Step 3

In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards.

Step 4

Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone.

Step 5

To serve, mix in the fresh parsley.