Recipe: Nduja Relish Glazed Short Ribs
STICKY, FIERY-SWEET BEEF SHORT RIBS GLAZED IN NDUJA RELISH.
Served with crisped new potatoes and blistered vine tomatoes. Deeply savoury, gently smoky, and perfect for a long Sunday cook.
Serves 4
Ingredients
Black Truffle Salami & eggs on toast
FOR THE SHORT RIBS
1.5–2kg beef short ribs
2 tbsp olive oil
Salt & freshly cracked black pepper
1 large onion, finely sliced
3 garlic cloves, crushed
2 tbsp tomato purée
150g nduja relish
200ml beef stock
150ml red wine
1 tbsp runny honey
1 tsp smoked paprika
2 sprigs fresh thyme
1 bay leaf
FOR THE ROAST POTATOES AND TOMATOES
800g new potatoes, halved if large
2 tbsp olive oil
Sea salt
1 tsp dried oregano or rosemary
1 punnet vine tomatoes
1 garlic clove, finely sliced
METHOD
STEP 1
Preheat oven to 160°C (fan 150°C).
Pat the short ribs dry and season generously with salt and pepper.
Heat olive oil in a heavy casserole dish or Dutch oven.
Brown the ribs on all sides until deeply caramelised (work in batches if needed). Remove and set aside.
STEP 2
In the same pan, lower the heat and add the onion. Cook gently for 8–10 minutes until soft and lightly golden.
Add garlic and cook for 1 minute.
Stir in tomato purée and cook for 2 minutes to deepen the flavour.
Add:
Nduja relish
Honey
Smoked paprika
Let it melt and become fragrant and glossy.
STEP 3
Pour in red wine and scrape up all the caramelised bits from the bottom. Reduce for 2–3 minutes.
Add beef stock, thyme, and bay leaf.
Return ribs to the pot, turning to coat in the sauce.
Cover with a lid and cook in the oven for 3 hours, or until the meat is meltingly tender and pulling away from the bone.
For an extra sticky finish:
Remove the lid for the final 30 minutes to reduce and thicken the glaze.
STEP 4
Increase oven temperature to 200°C (fan 180°C).
Toss new potatoes in olive oil, salt, and herbs. Roast for 35–40 minutes until golden and crisp-edged.
For the final 12–15 minutes:
Add the vine tomatoes to the tray.
Scatter over sliced garlic and a drizzle of olive oil.
Roast until blistered and just beginning to collapse.
STEP 5
Spoon a generous heap of roasted new potatoes onto warm plates.
Lay a short rib over the top and glaze with extra sauce from the pan.
Scatter blistered tomatoes around for sweetness and colour contrast.
Optional finishing touches:
Fresh parsley
A spoonful of crème fraîche to cool the heat
A splash of aged balsamic
TIPS
For deeper flavour, make this a day ahead — it’s even better reheated.
Add a splash of cider vinegar at the end if you like a sharper finish.
Perfect with a robust red wine or dark Dorset ale.
In this recipe
A world-first: this irresistibly sweet, smoky and spicy condiment is like nothing you’ve tried before…
Introducing the first-ever Nduja Relish—an innovative blend of our award-winning Dorset Nduja, sweet tomatoes, aromatic onions, and nigella seeds. This unique preserve is an irresistible companion to the finest cheeses and charcuterie. Its versatility shines through in countless dishes—whether slathered on sandwiches, melted into toasties, drizzled over burgers, or added to cheese on toast. It even makes a fantastic alternative to honey in sticky sausages.
Nduja Relish is the perfect pairing for our cured meats, particularly our Dorset Bresaola and Wild Venison Chorizo. Its rich, smoky sweetness complements their deep, savoury flavours, creating a truly indulgent experience.
200g
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British high welfare pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.