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Flat rib broth

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by The Hairy Bikers

From Hairy Bikers' Best of British
This is a great comfort food for the late autumn and winter months. A warming meal in a bowl, cheap to make and feds a crowd. Serve with crusty bread and butter and a smear of English mustard on the rib.

Method


  1. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan.

  2. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours.

  3. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid.

  4. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender.

  5. Adjust the seasoning by adding salt and pepper if required.

  6. Remove the flat ribs from the pan and set aside on a warm plate.

  7. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth.

Ingredients

  • 1 tbsp vegetable oil
  • 4 carrots, 2 finely chopped, 2 diced
  • 1 onion, finely chopped
  • 1 large stick celery, finely chopped
  • 1kg/2lb 4oz flat rib, or short ribs (including the bone)
  • 125g/4½oz pearl barley
  • 125g/4½oz split peas
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 100g/3½oz lentils
  • 1 leek, sliced
  • 1 small turnip, cut into 1cm/½in dice
  • 2 medium potatoes, cut into 1cm/½in dice

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