Beef Recipes

Braised Beef Dandy Ribs

By

With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made. They are a principal component to a meal in themselves, but they make a good part of a large family meal of sharing dishes.

Prep time: 24 hours

Cook time: 4 hours 40 minutes

Ingredients

Method

  1. Remove the ribs from their packaging and season with the salt and then wrap them again and leave in the fridge to cure lightly for 24-hours.
  2. Preheat your oven to 120°C.
  3. In a large casserole that has a close-fitting lid, heat the oil and then throw in the onions and carrots and cook briskly until they are well browned.
  4. Add tomatoes, garlic, half the fennel seeds and bay leaves and cook for a further two minutes. Then add the white wine and let it bubble for two minutes.
  5. Nestle in the ribs and add enough water to come about halfway up the ribs. Bring to the boil and then turn off the heat. Cover with foil tightly and then place the lid on the pan to create a good seal and transfer to the oven and cook for 3-4 hours. The meat will have shrunk a little between the bones and it is cooked when a skewer or sharp pointed knife slides easily into the meat.
  6. When cooked, carefully lift the ribs from the pan and leave to cool. Strain the cooking liquor from the vegetables and put it in a saucepan with the remaining fennel seeds and reduce the liquor to a good meaty glaze. Check the seasoning. A drop of lemon juice is sometimes welcome.
  7. Turn up the oven to 180°C. Put the ribs on a baking tray and roast for about 30-40 minutes or until they have crusted.
  8. With a large sharp knife separate the ribs, so meat adheres to each rib, transfer to a platter and spoon over the juices. Dijon mustard or a fermented chilli sauce pair nicely.

Order meat online

Henry grew up watching his father run Le Grandgousier in Brighton and establish Harris Vintners, supplying digestifs and apéritifs across the south of England. From an early age, Henry was captivated by the spirit of French food: generous, restorative cooking that brings people pleasure. Although his career has been varied, wholesome and heartwarming food has always remained his central passion.

Over the years, the recognition Henry has received for his cooking and restaurant management has led to a wide range of opportunities, including retail food projects, consultancy, lecturing, food writing, print features and media appearances.

In 2002, Henry opened Racine, creating a London institution dedicated to the food of Paris, Provence and the South West of France. Demand for his honest French cooking and attentive hospitality has remained strong, culminating in the recent opening of Bouchon Racine, much to the delight of the London food scene. Bon appétit.

Instagram

  • Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
  • We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
  • There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
  • Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
  • March sits between seasons. Winter has not quite loosened its grip, and there is still time, and need, for fortifying pleasures. A bowl of chicken broth is one of them. It begins with a proper chicken stock. Just bones and time in the pot, slowly giving up their flavour until the liquid runs clear and deeply savoury. If you watched our earlier film on how to break down a whole chicken, this is where the rest of it finds its purpose. From there the broth is built. Pearl barley for substance. Cavolo nero and turnips for the season. Simple things, allowed to do their work in good stock. Just before serving, a small splash of oloroso lifts the whole bowl.
  • British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
  • On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
  • It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
5 days ago
60
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
1 week ago
53
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
There might not be a food that is more of this generation than fried chicken. It’s eminently Instagram-able (or TikTok-able depending on your age), malleable to various cuisines and extremely delicious. Plus, it has just the right amount of technique, if you know what I mean. The sort of thing that, if you’re not giving it the requisite thought and attention, can be a bit ropey. No danger of that here though… @Grylos has given it the Swaledale treatment, i.e. keeping it simple, making it delicious and showing off our incredible meat. So, with no more than a saffron aioli, some shredded iceberg and a few sliced pickles, this is the fried chicken burger of dreams! Oh, sorry, nearly forgot the crispy chicken skin – told you there was just the right amount of technique. There are few things that we would want to munch down for lunch more than one of these bad boys. Give ‘em a whirl!
2 weeks ago
665
View on Instagram |
3/8
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
@swaledalebutchers
@swaledalebutchers
•
Follow
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
3 weeks ago
52
View on Instagram |
4/8
@swaledalebutchers
@swaledalebutchers
•
Follow
March sits between seasons. Winter has not quite loosened its grip, and there is still time, and need, for fortifying pleasures. A bowl of chicken broth is one of them. It begins with a proper chicken stock. Just bones and time in the pot, slowly giving up their flavour until the liquid runs clear and deeply savoury. If you watched our earlier film on how to break down a whole chicken, this is where the rest of it finds its purpose. From there the broth is built. Pearl barley for substance. Cavolo nero and turnips for the season. Simple things, allowed to do their work in good stock. Just before serving, a small splash of oloroso lifts the whole bowl.
3 weeks ago
952
View on Instagram |
5/8
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
@swaledalebutchers
@swaledalebutchers
•
Follow
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
4 weeks ago
601
View on Instagram |
6/8
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
@swaledalebutchers
@swaledalebutchers
•
Follow
On a recent trip down to London we spent time in some very good kitchens, talking to serious chefs, and the conversation kept returning to farming. Not trends or noise, but where the beef is truly coming from. We kept bringing up the work at the Harewood House estate. It is a project we intend to give real focus to this year, because what has been achieved there, and what continues to develop, deserves attention. On a recent visit we walked the fields with Ellen, spending time with the Highlands that many walkers know from the estate’s mires, quietly becoming unlikely stars of TikTok. Beautiful cattle, carefully and thoughtfully managed. They have been fully outwintered and fed only on pasture. Stock levels are low, grazing is controlled, and the result is clear in their condition. This beef is now heading into some of the most loved kitchens in the country and the response is and feedback is very good. A short film will follow, but for now it is worth recognising the work. We look forward to sharing more from Harewood in the months ahead.
4 weeks ago
58
View on Instagram |
7/8
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
@swaledalebutchers
@swaledalebutchers
•
Follow
It’s easy to become disconnected with the restaurants and kitchens where our meat ends up being prepped, cooked and served. Whilst Instagram can give us a certain understanding of how the food looks; we all know that there is no substitute for experiencing it first-hand. And that is what we had the pleasure of doing this week at the Canton Arms. One of London’s great pubs and one of our oldest, most significant customers. We have been suppling them with exceptional meat since nearly the very beginning of the Swaledale journey. Last night was a moment to celebrate that relationship in all its glory; our meat and their cooking and outstanding hospitality coming together for what was a grand evening. We ate, we drank, we chatted in a room that was alive. Long may dining rooms like this thrive and continue to provide people with a space to consume food, booze and hospitality in such a joyous way. It was a special night for us, and we hope for everyone who was there. Thanks to @chargieb , @cantontrish, @petea25 and the @cantonarms team for being total legends xx Ps sorry for not getting any decent pics of the food! Was having too much fun.
1 month ago
1514
View on Instagram |
8/8