Tom Kerridge's stout-braised short ribs with horseradish & carrots
This braise is easy to portion, and it looks good on the plate - everyone gets a whole short rib and a carrot. Any leftovers make a rich beef pie filling. In fact, I'd be tempted to cook a few extra short ribs just so I had some potential pie filling in the freezer.
■ Serves 4 ■ Prep 30 mins ■