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Beef short ribs and colcannon

Beef short ribs and colcannon

Rich, tender beef short ribs slow-cooked until sticky and glazed, served with buttery colcannon mash and sweet potato purée. This is comfort food at its best – warming, indulgent, and full of depth, perfect for when the nights turn cold.

Prep: 30 mins
Cook: 3 hours
Serves: Serves 2
Dietary: Egg-free, Nut-free
Anna Haugh photoBy Anna Haugh
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score D icon

This dish earns a Nutri-Score of D, mostly due to the richness of the ribs and butter. It’s indulgent but full of essential nutrients from slow-cooked beef and fresh vegetables – ideal for an occasional treat.

Equipment

Ingredients

For the Beef Short Ribs

  • 2 tbsp olive oil
  • 2 beef short ribs
  • 5 garlic cloves, halved
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 onion, quartered
  • 2 sticks celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 500ml red wine
  • 1 litre chicken stock
  • 1 cinnamon stick
  • 2 tbsp demerara sugar

For the Sweet Potatoes

  • 30g unsalted butter
  • 1 garlic clove, finely chopped
  • 1 tsp ground cinnamon
  • 2 sweet potatoes, peeled and grated
  • 100ml chicken stock
  • 50ml double cream
  • 1 tsp sherry vinegar

For the Colcannon

  • 2 savoy cabbage leaves, chopped
  • 2 hispi cabbage leaves, chopped
  • 300g potatoes, peeled
  • 100g unsalted butter
  • 4 spring onions, chopped

To Garnish

  • 2 spring onions, green parts only, chopped
  • 2 sprigs fresh thyme leaves
  • 50g brown bread crumbs

Customise

  • Use oxtail pieces instead of ribs for a bolder flavour.
  • Swap sweet potatoes for parsnips to add a light sweetness.
  • For a lighter mash, use less butter and stir in warm milk instead.
  • Try red cabbage in the colcannon for stunning colour variation.

Method

Braise the Ribs – 3 hours

  1. Brown the ribs. Heat olive oil in a casserole pot over medium-high heat. Sear the ribs for 3–4 minutes each side until deeply golden, then remove and set aside.
  2. Build the flavour. In the same pot, add garlic, herbs, onion, celery, and carrot. Cook until aromatic and lightly golden.
  3. Deglaze the pan. Pour in red wine, scraping up any browned bits. Add chicken stock, cinnamon, and sugar, return ribs, and cover. Simmer gently for 2–3 hours until the meat is tender and falling off the bone.

Make the Sweet Potato Purée – 20 mins

  1. Sauté and simmer. In a pan, melt butter and add garlic and cinnamon. Stir in grated sweet potatoes, cover with stock, and cook until soft.
  2. Blend smooth. Transfer to a blender, add cream and vinegar, then blend until silky.

Prepare the Colcannon – 20 mins

  1. Boil and mash. Cook potatoes in salted water until tender, then mash with butter. Blanch chopped cabbage, drain, and add along with spring onions. Stir through for 2 minutes over low heat.

Finish and Serve – 10 mins

  1. Glaze the ribs. Remove cooked ribs, boil the sauce until thickened and sticky, then brush it over the meat.
  2. Plate beautifully. Spoon the colcannon and sweet potato onto each plate, rest the ribs alongside, and scatter with thyme, spring onion, and breadcrumbs. Serve with extra glaze on the side.

Suggested Wine Pairing

  • McGuigan Reserve Shiraz (£8.50, Sainsbury’s): A bold red with warming spice that stands up to the rich beef.
  • Côtes du Rhône Villages (£10.99, Tesco): Full-bodied, peppery, and perfect for the caramelised glaze.
  • Malbec Reserve (£9.25, Asda): Dark berry notes balance the sweetness of the potatoes.

What can you serve with this

  1. Honey-glazed carrots – add subtle sweetness and colour.
  2. Roasted parsnips – echo the earthy notes in the mash.
  3. Yorkshire puddings – ideal for soaking up that rich sauce.
  4. Steamed broccoli – brings a welcome freshness to the plate.
  5. Chunky brown bread – the Irish classic sidekick to colcannon.

FAQs for Beef Short Ribs and Colcannon

  • Can I use boneless short ribs? Yes, they cook faster but won’t be quite as flavourful as bone-in.
  • Can this dish be made ahead? Absolutely, the ribs taste even better when reheated the next day.
  • Can I replace wine with something else? Use extra stock and a splash of balsamic vinegar for similar depth.
  • How can I thicken the sauce? Reduce it longer over heat or stir in a teaspoon of cornflour slurry.
  • Is this dish suitable for freezing? Yes, it freezes beautifully; just reheat slowly to avoid drying out.
  • Can I skip the sweet potatoes? You can, but they balance the savoury richness of the ribs wonderfully.

Nutri-score Health Check

This dish rates a Nutri-Score D due to its butter and rich meat content. Still, it provides vital protein and nutrients, particularly iron and vitamin B12.

Positive Factors

  • Excellent protein content from beef short ribs.
  • Natural carotenoids from sweet potatoes.
  • Fibre from cabbages and onions.

Negative Factors

  • High in saturated fats from butter and cream.
  • Contains sugar from glaze reduction.

Nutri-Score automatically calculated based on ingredients – for guidance only.

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