Ingredients

Fresh grated horseradish and thinly sliced heirloom beetroot, to serve

Beef short ribs

2 tbs olive oil 4 bone-in beef short ribs 1 brown onion, diced 4 garlic cloves, crushed 2 carrots, diced 2 celery sticks, diced 2 tbs tomato paste 250ml red wine 1L beef stock 2 rosemary sprigs 2 thyme sprigs 1 bay leaf 1 tbs Worcestershire sauce

Roasted beetroot

4 small beetroot, quartered

4 garlic cloves, bruised

4 sprig thyme

2 tbs olive oil

25g butter

Parsnip Purée

1kg parsnips, peeled, chopped 1 potato, peeled, chopped 30g butter 125ml thickened cream

Method

Preheat oven to 160C.

To prepare ribs, heat oil in a large, deep flameproof casserole dish over medium heat. Season ribs with salt and pepper, then sear on all sides until browned. Remove and set aside

Add onion, garli

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