Serves 4-6
- 2tbsp. rapeseed oil
- 2kg beef short ribs
- 2 peeled carrots, cut into 2cm dice
- 1 large peeled onion, thickly sliced
- 2 sticks celery, diced
- 1 large leek, washed & diced
- 4 peeled garlic cloves crushed
- 4 large sprigs fresh thyme
- 400 ml red wine
- 300 ml beef stock
- Salt and freshly ground black pepper
Preparation method for the ribs:
1. Preheat the oven to 170c
2. Heat the oil in a large frying pan over a medium heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Remove ribs & set aside
3. Add the carrots, onion, celery & leeks to the pan and stir until coated in the pan juices and they start to brown.
4. Add the thyme & garlic, carry on stirring & when the vegetables are well coloured pour in the red wine, bring to the boil & allow to simmer for 5 minutes before adding the beef stock. Bring back to the boil.
5. Transfer the beef ribs into a large oven dish & carefully pour over the cooking liquor from the pan. Cover tightly with foil & place in the oven for 4 hours.
To make the Yorkshire pudding batter:
- 170g plain flour
- 4 eggs preferably free range
- 150ml milk
- 50 ml water
- ½ tsp salt
Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk and gradually add the remaining milk & water. Whisk well until you have a smooth batter. Set aside in the fridge until required.
6. Remove the ribs from the oven & transfer onto a large plate carefully as the meat will now be falling off the bone.
7. Pour the cooking liquor through a sieve into a saucepan, bring to the boil over a medium heat & reduce until you have a slightly thickened sauce. Season to taste.
For the Yorkshire puddings -Turn oven up to 220c
8. Pour a dessertspoonful of rapeseed oil into a 12 hole Yorkshire pudding tin, transfer to the preheated oven for five minutes, or until the oil is piping hot.
9. Carefully remove from the oven and pour the batter equally between the holes in the tin.
10. Return the batter to the oven and cook for 20-25 minutes or until golden-brown and well-risen. Serve Beef with Yorkshire puddings, jug of cooking liquor & vegetables of your choice.
This recipe is provided by Tim Harrington, Executive Chef, Lord’s
Name: Tim Harrington
Job title: Executive Chef
Time at Lord’s: 3 ½ years
Catering background
I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.
Signature dish
Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.
Biggest achievements at Lord’s
- Re designing the meeting and events and summer cricket menus working alongside a great group of talented chefs.
- The Bicentenary celebrations of the venue in 2014 were fantastic.There was a marquee built on the pitch and some very high profile events took place.
- Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.
- Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.
Plans for future catering at Lord’s
Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.