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Ingredients

• 2 tbsp olive oil
• 1 large onion, hopped
• 1 medium carrot, hopped
• 1 medium stick celery
• 1 tbsp minced garlic
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, hopped
• 1 tbsp cracked black peppercorns
• zest of 1 oranges
• 750 ml Zinfandel wine
• 4 meaty single-rib portions of beef short ribs, ach 400g, sawed crosswise in half by your butcher
• 900 ml fresh veal stock
• 24 pitted black olives
• 4 tinned anchovies, chopped
• good knob of butter

• 6 medium red potatoes, such as Desiree, freshly peeled, boiled and riced or mashed
• 200 ml double cream
• 150 g rindless goats' cheese
• 2 tbsp butter
• 1 tbsp prepared horseradish
• freshly ground black pepper, to taste
• 2 tbsp coriander, chopped

Description

A Wine Marinade And Long, Slow Cooking Transform Beef Ribs Into A Seriously Flavourful Treat In Paul Bloxham's Stylish Recipe

UK TV