Sunday, 3 December 2017

Short rib of beef


  • 4 short ribs of beef on the bone
  • 8 tomatoes
  • Half an onion
  • Two sweet peppers


  • half a lemon
  • half a fresh chilli
  • teaspoon of mustard
  • teaspoon of smoked red pepper powder
  • dash of Lea and Perrins sauce
  • 200 ml left over herby olive oil from olives
Microwaved beef for five minutes. Marinaded and left over night. Arranged in dish and cooked at 200° for 20 minutes, with onion separating pieces.
Added sliced peppers and tomatoes and covered all in marinade.
Reduced heat and cooked for another hour, potatoes, parsnips and carrots in a separate dish.
Served with spinach and broccoli.


Fantastic flavour but still very tough. Maybe microwave for longer on day one?