You’ll Need
700g beef short ribs or thick beef rib pieces
1 tbsp olive oil
2 shallots, finely sliced
3 cloves garlic, finely sliced
150g chestnut mushrooms, halved
2 tbsp tomato purée
250ml beef stock
150ml red wine
1 tsp Worcestershire sauce
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Mash
500g mashed potatoes
25g butter
40ml double cream
To Serve
Fresh parsley
Buttered green beans
Optional but Dangerous
Crispy pancetta
Parmesan mashed potato topping
Truffle oil
Crusty sourdough bread
Method
Preheat your air fryer to 180°C.
Pat the beef ribs dry with kitchen paper and season generously with sea salt and black pepper.
Heat the olive oil in a foil tray or oven-safe dish, then add the shallots, garlic and mushrooms.
Air fry for 5 minutes, stirring once, until the vegetables begin to soften.
Stir in the tomato purée and cook for 1 minute.
Pour in the red wine, beef stock and Worcestershire sauce, then add the rosemary and thyme.
Nestle the beef ribs into the sauce so they're mostly covered.
Cover the dish loosely with foil and cook at 180°C for 1 hour 45 minutes, turning the beef halfway through, until the meat is beautifully tender.
Remove the foil for the final 10 minutes to allow the sauce to reduce and deepen in flavour.
Spoon the mashed potato over the beef, roughing up the surface with a fork.
Return to the air fryer for 8–10 minutes until the mash is lightly golden around the peaks.
Finish with chopped fresh parsley and serve immediately with buttered green beans.