MARK HIX’S BRAISED SHORT RIBS WITH INNIS & GUNN

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MARK HIX’S BRAISED SHORT RIBS WITH INNIS & GUNN

We caught up with the celebrated London restaurateur and chef Mark Hix to see him cook his favourite I&G recipe.

VIDEO

‘Apart from enjoying it as a tipple it’s fantastic for cooking with… it’s light, not too bitter…’ 

We caught up with the celebrated London restaurateur and chef Mark Hix to see him cook his favourite I&G recipe.

Watch the film and try the recipe for yourself. 

See more about Mark Hix. 

Ingredients:

2 kg beef short ribs, cut to about 10cm in length and then cut through the bones
2 onions, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 carrot, peeled and roughly chopped
2 tablespoons flour
1 tsp tomato puree
2 litres beef stock
3 garlic cloves, peeled and chopped
1 bay leaf
a few sprigs of thyme
5 black peppercorns
salt and freshly ground black pepper
6–8 sticks of salsify, peeled
a good knob of butter
1 tablespoon chopped parsley
1 bottle of Innis & Gunn beer

Method:

Preheat the oven to 220°C/gas 7. Season and scatter 1tbsp of the flour on the beef ribs.
Cook them in a roasting tray in the oven with the onion, celery and carrot for 30–40 minutes, turning every so often until nicely browned.
Transfer the vegetables and ribs to a heavy-bottomed saucepan, leaving any fat in the pan.
Add the rest of the flour and tomato purée to the roasting pan and stir over a low heat on top of the stove for a minute.
Gradually add the Innis & Gunn and beef stock, stirring well to avoid lumps forming. Bring to the boil and add to the pan with the ribs and vegetables.
Add the bay leaf, thyme and peppercorns, season, cover and simmer gently for 1 ½ –2 hours, or until the meat is tender
Check it by removing a piece from the pot, it should be almost falling off the bone without being too soft.
Remove the ribs and vegetables from the sauce and continue simmering the sauce until it thickens to a rich gravy-like consistency.
You can dilute a little corn flour in water and stir it in if it's not thick enough.
Meanwhile cut the salsify on the angle into 2–3cm pieces, place in a saucepan in salted water and cook on a medium heat for 6–8 minutes until tender, then drain and toss in the butter and parsley and re season with salt and pepper to taste.
To serve, reheat the ribs in the Innis & Gunn sauce, discarding the vegetables and herbs, and serve with the salsify spooned over. Serve with bashed neeps (turnips).

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