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


  • 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


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

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