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Beef Short Rib and Leek Hotpot

Introduction & method

We're still at the back end of winter, so here's a warming, meaty stew. Beef short ribs can be hard to find, and they do need a good long braise to get them fall-off-the-bone tender. Cooking them in a slow-cooker or crockpot is handy if you have plenty of time, or you can use a pressure cooker to dramatically reduce the cooking time.

Beef Short Rib and Leek Hotpot Recipe

About the Ingredients

Charlotte, Maris Peer and Jersey Royals are key varieties of 'waxy' potatoes, but supermarkets don't really differentiate much between waxy and floury these days.  A lot of what they sell is identified as 'all-rounder' and I wouldn't lose any sleep if I had to use a non-waxy spud. The cheese - Emmental, Gruyére or Raclette are all good, mild and melty. But good ole Cheddar will do just fine. Worcester sauce has been confounding non-Brits the world over with its unpronouncable name. But as a Yorkshireman, I am compelled to use the local (and obvioulsly superior) Henderson's Relish, AKA Hendo's. If you can find that, go for it!

Prep the Veggies

Peel and dice the onions. Peel and mince the garlic. Remove the outer layers of the leeks, top and tail them and give them a serious wash. Cut into slices just under 1cm (half an inch) thick. Slice the potatoes about 5mm (quarter inch) thick.

Cook the Beef

In an ovenproof casserole, heat some oil. Gently sauté 1 diced onion and half of the minced garlic for about 5 minutes until softened. Remove from the casserole. Generously season the ribs with salt and ground black pepper. Turn up the heat of the casserole, add more oil if necessary and sear the meat all over.

Now the beef needs to be cooked in beef stock with the onion, garlic, bayleaves and Worcester sauce until tender. You can do this in a pressure cooker for 25 minutes. Or in a fan oven at 150°C (302°F),  or conventional oven at 170°C (325°F), gas 3 for 2 hours 30 minutes. Or in a slow cooker for 6 hours.

If you like, once the cooked meat and liquid have cooled you can keep them in the fridge overnight and continue the next day. Or you could even freeze them for a later date.

Cook the Potatoes and Leek

Place the potatoes in a pan, cover with water, add a teaspoon of salt and bring to the boil. Turn down the heat and simmer until the potatoes are just cooked, about 5-10 minutes.

Meanwhile heat some butter and oil in the casserole, sauté the leeks and onion for 5 minutes, add the garlic and continue cooking, covered, for about 10 minutes. Remove from the casserole.

Finish the Hot Pot

Arrange half of the potatoes in the bottom of the casserole. Shred the meat from the bones and layer it over the potatoes. Now spread out the leek mixture. Finally, arrange the remaining potatoes on top, in a single layer if possible. Taste the stock and add seasoning if it needs it, then pour it over everything and sprinkle with grated cheese. Bake in the oven until the top is golden and bubbling, maybe 20 minutes. Or you could simply let it sit under the grill/broiler for a few minutes.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Beef Short Rib and Leek Hotpot on YouTube.


Ingredients & Info

 700 grams beef short ribs
 1 medium onion
 2 cloves garlic
 500 ml beef stock
 2 bay leaves
 2 tbsp Worcester sauce
 400 grams leeks
 1 medium onion
 2 cloves garlic
 700 grams waxy potatoes
 1 tsp dried thyme
 60 grams cheese, emmental, gruyére, raclette or similar


Oil and butter for sautéeing, salt and pepper to taste.

US Customary/Imperial

Serves 2 -4
Prep time: 15 minutes.
Cooking time: 2 - 7 hours.
Total time: 2 hours 15 minutes.