Braised beef ribs in zinfandel with horseradish and goats cheese whipped potatoes

A wine marinade and long, slow cooking transform beef ribs into a seriously flavourful treat in Paul Bloxham's stylish recipe
By Paul Bloxham
Braised beef ribs in zinfandel with horseradish and goats cheese whipped potatoes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes plus overnight-24 hr marinating
  • Effort: medium



  • 2 tbsp olive oil
  • 1 large onion, hopped
  • 1 medium carrot, hopped
  • 1 medium stick celery
  • 1 tbsp minced garlic
  • 1 tbsp rosemary, chopped
  • 1 tbsp thyme, hopped
  • 1 tbsp cracked black peppercorns
  • zest of 1 oranges
  • 750 ml Zinfandel wine
  • 4 meaty single-rib portions of beef short ribs, ach 400g, sawed crosswise in half by your butcher
  • 900 ml fresh veal stock
  • 24 pitted black olives
  • 4 tinned anchovies, chopped
  • good knob of butter

For the whipped potatoes:

  • 6 medium red potatoes, such as Desiree, freshly peeled, boiled and riced or mashed
  • 200 ml double cream
  • 150 g rindless goats' cheese
  • 2 tbsp butter
  • 1 tbsp prepared horseradish
  • freshly ground black pepper, to taste
  • 2 tbsp coriander, chopped


1. First prepare the ribs. In a large casserole dish, heat the olive oil over medium heat. Add the onion, carrot, and celery and fry, stirring now and then, until the vegetables are softened.

2. Mix in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat.

3. Reduce the heat to low and simmer for 10 minutes. Set aside to cool completely. Place the ribs in a large bowl and add the cooled wine mixture. Cover and marinate in the refrigerator at least overnight, preferably 24 hours.

4. Remove the ribs and reserve. Strain the marinade into a large casserole dish. Bring the marinade to a boil over high heat. Boil until reduced by a quarter, 20 to 30 minutes.

5. Meanwhile, preheat the oven to 200°C/gas 6. Place the short ribs in a large casserole dish. Add the reduced marinade and the veal stock. Bring to a boil over high heat.

6. Cover and bake in the oven until the beef is very tender and pulling from the bones, 2½-3 hours. Remove and reserve the ribs.

7. The sauce should be thick enough to coat a wooden spoon. If not reduce by cooking briskly until the sauce does coat a wooden spoon.

8. Mix in the olives and chopped anchovy along with a good knob of butter.

9. Towards the end of the beef's baking time, prepare the whipped potatoes. Place the riced potatoes in the bowl of food mixer with the paddle attachment and beat.

10. Meanwhile, in a pan, heat together the butter, goats' cheese and cream to boiling point and slowly pour over the potatoes, with the paddle running.

11. Add in the horseradish and season with freshly ground pepper. Beat until light and whipped.

12. Pipe a swirl of mashed potato on four warm serving plates, add a portion of the ribs and sauce to each serving, garnish with chopped coriander and serve at once.

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