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  • Writer's pictureWill Barzu


Preparation 20 minutes / Cooking 3 hours 15 minutes Serves 4


2 onions

1 tablespoon grapeseed oil

2 sprigs of thyme

3 bay leaves

4 garlic cloves, finely sliced

100g honey

1.2kg Whieldons short rib of beef

500ml beef stock

1 litre of Guinness

4 carrots, peeled and sliced

1 stick of celery, sliced

200g salt pork belly, cut into lardons


Preheat the oven to 160’C (320’F/Gas3)

Finely slice the onions and sweat them in oil in a casserole dish for 6-7minutes, with the thyme and bay leaves.

Add garlic and cook for a further 1-2minutes. Add the honey, stir well and allow to caramelize (1-2minutes)

Put the short ribs in the casserole dish, mix well to cover with the sauce and sear on all sides

Pour in the meat stock and Guinness and then add the carrots, celery and pork belly

Put a lid on the dish and cook in the oven for 3 hours

Remove the meat and set aside.

Put the casserole dish on the hob to reduce the sauce until thick and almost syrupy

Return the meat to the casserole

Serve with small sautéed potatoes

Good luck and enjoy!

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