12-hour beef short rib with beets and horseradish

12-hour beef short rib with beets and horseradish
This dish was one of the first mains I ever cooked at The Roxburgh and it’s one that I’ve been keen to revisit and revamp for 2024, leaning on how times have changed and how the cooking at The Roxburgh has been refined.
Serves: 4
  • For the short rib:
  • 2kg short ribs
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • 5 large sprigs of thyme
  • 2 heads garlic, peeled and lightly crushed
  • 12 black peppercorns
  • 250ml red wine
  • 1litre (approx.) of demi glacé (or stock from a cube)
  • For the beets:
  • 100ml red wine vinegar
  • 300ml red wine
  • 150g sugar
  • 2litres water
  • 12 peppercorns
  • 6 cloves of garlic, crushed
  • 800g-1kg young beetroots
  • For the horseradish Chantilly:
  • 600ml double cream
  • 1 horseradish, peeled
  • ⅓tsp (approx.) English mustard
  • To serve:
  • Watercress
  1. For the short ribs: Brown the short ribs in a pan or under a red-hot grill and place in a casserole dish with a lid.
  2. Roast the carrots and onion with the bay leaf, thyme, garlic and peppercorns until starting to caramelise, then add the red wine and reduce to a syrup.
  3. Add enough hot demi glacé until the beef is fully submerged.
  4. Cover with baking parchment and the lid, and place in a 100C/Gas¼ oven for 12 hours – until the meat is falling off the bone and gives way to your touch.
  5. Leave to cool, then strain the stock and reduce it in a pan to baste the ribs before serving.
  6. For the beets: Put all the ingredients in a pan and bring to a boil, then turn down the heat to a simmer and cook with the lid on until the beets are tender.
  7. Remove from the heat and cool before rubbing the beets gently with a J-cloth or clean towel to remove the skin, and chop to your desired size.
  8. Reduce the cooking liquor to a sauce consistency and pour back over the beets until ready to use.
  9. For the horseradish Chantilly: Whip the double cream to soft peaks, then add grated horseradish (as much as you can stand) then fold through the cream before adding a little English mustard (1/3 tsp to start), checking for taste, and adjusting as required. Fold through the mustard and horseradish thoroughly until the cream reaches firm peak stage.
  10. To serve: Roast the ribs in a pan with the reduced stock, then place in a 180C/Gas4 oven.
  11. Baste every 5 mins until the ribs are nice and sticky.
  12. Serve the ribs hot with the glazed pickled beets, a quenelle of horseradish Chantilly, and a garnish of watercress.


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