Terry Edwards' recipes for Braised Irish Beef Rib with celery, carrots and mustard sauce. Surprisingly quick and easy to make, using simple fresh ingredients and most importantly grass-fed Irish beef. 3hrs 4 Medium Ingredients 4 Irish beef ribs (about 400g) 4 medium carrots roughly chopped 2 heads of celery roughly chopped 2 onions finely chopped 100g of plain flour salt and pepper 2tbls of English mustard 2tbls of grain mustard 1 pint dark beef stock splash of olive oil pinch of fresh parsley to finish Method Preheat your oven to 160°. Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour. In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone. To serve, mix in the fresh parsley About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
