Main-Slow Cooked Short Beef Ribs Recipe

Recipe - Hugo Mauthner's Ultimate NYE Menu - Main

Hugo Mauthners’ Ultimate New Years Eve Menu; Main course recipe - Slow Cooked Beef Short Ribs.


Slow Cooked Beef Short Ribs

Triple cooked chips, shallot puree, red wine sauce

“This may seem like a lot of work, but it’s worth it!” says Hugo. 

“You can make the stocks up to 2 days before (or could be made a week or so before & frozen) the beef can be made the day before, its actually much nicer as all the flavours will soak into the beef. When it comes to the day all you need to do is re heat it. “Served with a good full-bodied Malbec, what's not to love?”

Serves 4



For the Beef

  • 50ml vegetable oil
  • 8 beef short-ribs
  • 1 carrot, peeled & roughly chopped
  • 1 stick of celery, roughly chopped
  • 1 leek, roughly chopped
  • 1 Spanish onion, roughly chopped
  • 30g button mushrooms, chopped in ½
  • 1 garlic clove, lightly crushed
  • 30g smoked streaky bacon/pancetta, diced
  • 1 sprig thyme & bay leaf
  • 250ml Cotes du Rhone (the better quality the wine the better the sauce)
  • 250 ml chicken stock* (see below)
  • 400ml brown chicken jus* (see below)

For the Shallot Puree 

  • 60g unsalted butter
  • 300g shallots, finely sliced (1/2 moons)
  • 50ml double cream
  • 100ml chicken stock

For the Triple Cooked Chips 

(you will need either a mini fryer or a thermometer)

  • 1 kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
  • Groundnut or grapeseed oil
  • Sea salt
  • Picked watercress (place in a bowl of water & place in the fridge)


  • For the beef, heat half of the vegetable oil in a heavy base sauce pan (something like a Le Creuset pan would work well), to a medium high heat. Seal the beef on all the sides until its caramelised, do this in small batches, if you over fill the pan you will lose the temperature & the meat will stew.

  • Transfer all the beef to a large casserole

  • Add the remaining oil to the pan and add the vegetables, garlic & bacon, cook until caramelised, transfer the mixture to the casserole along with the herbs.

  • Deglaze the pan with the wine, stirring and scrapping the base of the pan then pour into the casserole along with the chicken stock & brown chicken jus.

  • Bring to a gentle boil, cover with a tight-fitting lid then transfer to a pre-heated oven at 110c and cook for 2-2 ½ hours until the beef is tender. Remove from the oven and leave to cool in the casserole.

  • Once cooled, remove the beef from the dish & place in a dish, strain the liquid through a fine sieve into a saucepan, then bring to the boil and cook over a medium heat until it reaches sauce consistency (should coat the back of a spoon)

  • Pour over the beef and leave to cool, refrigerate.

  • All that needs doing on the day is to reheat the beef, basting as you go.

Prepare the day before

  • For the shallot puree

  • Melt the butter in a pan, add the shallots & sweat gently for 1 hour until soft & golden brown. Add the cream & half the stock and cook for a further 5 mins, then puree (it should be nice & thick, if it’s too thick add a touch more of the stock)

  • Pass the puree through a fine sieve, season to taste.

Prepare two days before

  • For the triple cooked chips

  • Place the cut chips in a bowl under running water for five minutes to wash the starch off.

  • Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20– to 30 minutes, depending on the potato).

  • Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.

  • Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC.

  • Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.

  • Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, the chips can be kept in the fridge for up to three days.)

When it comes to serving

  • Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).

  • Drain and sprinkle with sea salt

To serve

  • Re heat the shallot puree, the ribs & cook the chips off.

  • To plate divide the puree between the four plates, lay 2 ribs alongside, followed by the chips, they look pretty if you stack them 2 by 2, add a few sprigs of the watercress, then pour a little sauce over the beef.

Chicken stock

(Makes approx. 2 litres)

1 chicken wings

  • 2 ½ litres water
  • ½ Spanish onion roughly chopped
  • 1 celery sticks roughly chopped
  • 1 leek white part only roughly chopped
  • 2 garlic cloves, peeled
  • Sprig of thyme
  • 3/4 parsley stalks

Place chicken wings in a large saucepan & cover with water, bring to the boil over a high heat, then reduce the heat, skim the skum off the surface, then add all the remaining ingredients, bring back to the boil, skim again, reduce the heat & simmer for 2 hours. Remove from the heat, leave to stand for 30 mins.

Pass the mixture through a fine sieve, leave to cool & then place in the fridge.

Brown chicken stock

(Makes approx. 3 litres)

  • 2 kg chicken wings
  • 5 litres water
  • 1 Spanish onion, roughly chopped
  • 2 celery stick, roughly chopped
  • 10 carrots, roughly chopped
  • 1 leek white part only, roughly chopped
  • 4 garlic cloves, peeled
  • 1 Sprig of thyme
  • 5/6 parsley stalks
  • 500 ml white wine
  • 200ml brandy
  • 200ml tomato juice


  • Roast the wings in a pre-heated oven at 180c until golden.

  • Place them into a large pot cover with water, bring to the boil over a high heat, then reduce the heat to a simmer, skim off any scum that comes to the surface.

  • Add all the vegetables together with garlic & herbs, increase the heat & bring back to the boil, skim again, reduce the heat to a simmer.

  • Add the white wine, brandy & tomato juice, bring back to the boil, then simmer gently for 6 hours

  • Pass the mixture through a fine sieve, leave to cool & then place in the fridge.

Brown Chicken Jus

(Makes approx. 600 ml)

  • To make brown chicken stock jus, bring the brown chicken stock to the boil, then reduce to a simmer, skimming of any fat that rises.

  • Keep simmering for about a further hour, until its reduced to a sauce consistency

  • Leave to cool & then place in the fridge.

For more information about Alistair Hugo check out TOAST’s recent Spotlight interview with co-founder Alistair Shaw over on The Edit now. You can also visit their listing in TOAST’s Little Black Book.



Posted in Recipe

by Recipe
on on 24 December 2016

  dinner party, entertaining, menu

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