Beef short ribs slow braised with ale and herbs and a three root mash

Method

1. Preheat the oven to 160°C (fan).
2. Dust the ribs with flour, season, and then brown on all sides in a frying pan. Transfer the ribs to your casserole dish with a tight fitting lid.
3. Add the onions to the beef fat in the pan, and sauté gently. Add to the casserole. Deglaze the pan with a little ale.
4. Tuck in the rosemary and bay, then cover with the ale. Add to the oven, and cook for 2-2 ½ hours, until the meat is falling off the bone.
5. While the meat rests, prepare your mash. Cook the vegetables in salted boiling water, until tender. Add the butter and cream, and mix with a hand held blender until smooth.
6. Once the beef has rested, you should see any fat rising to the surface. As this has now done it’s job, it can be skimmed off if you wish. Remove the ribs and keep warm, then reduce the gravy to a thicker consistency if required. Serve immediately with the mash.