Ingredients

• 2 tbsp olive oil
• 2kg/4lb 4oz short beef ribs
• 2 carrots
• peeled
• cut into pieces
• 1 large onion
• peeled
• thickly sliced
• 5 garlic cloves
• peeled
• 2-3 sprigs fresh thyme
• 400g/14oz canned chopped tomatoes
• 350ml/12fl oz red wine
• 200ml/7fl oz beef stock
• salt and freshly ground black pepper
• 2kg/4lb 4oz potatoes
• peeled
• cut into large pieces
• 110g/4oz butter
• 200ml/7fl oz milk
• 2-4 tsp creamed horseradish
• salt and freshly ground black pepper

Directions

• For the ribs
• preheat the oven to 170C/325F/Gas 3.
• Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry
• turning regularly
• until browned on all sides.
• Add the carrots
• onion and garlic and stir until coated in the oil and pan juices.
• Add the thyme sprigs
• then pour in the chopped tomatoes
• red wine and beef stock and mix well to combine. Bring the mixture to the boil
• then transfer to the oven and cook
• uncovered
• for 2-2½ hours
• or until the sauce has thickened and the meat is falling from the bones. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the horseradish mash
• boil the potatoes in a pan of salted water for 15-18 minutes
• or until tender. Drain well then return to the pan.
• Return the pan to the heat for a few seconds to drive off any excess moisture
• then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer
• then beat in the butter and milk
• using a wooden spoon.
• Stir in the creamed horseradish until well combined
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving.