Ingredients

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.