Nico Reynolds is a chef and owner of Lil Portie Pop-up, currently living between in Dublin and London.

Growing up Christmas food traditions were staples on the table into the later years of my life and it wasn’t always roast turkey and glazed baked ham. We grew out of having an ostentatious spread for the day as our family gatherings were never that big but it’s Irish beef that has always had the taste of home for me. So this dish has taken a spot on the Christmas cooking for me. Like most of my dishes, there’s always a little twist.

This one-pot dish has those warming elements that I love, the depth of spicy chilli and a deep beefy brothy base. Coming home to Ireland for Christmas, beef needs to have a moment on the table.

Serves 4

Ingredients:
Boneless Short Ribs for 4
2 medium onions, diced
4 cloves of garlic, minced
A thumb-sized piece of ginger, peeled & diced
4 spring onions, sliced
4 tomatoes, diced
2 limes, zested & juiced
1 hot chilli, diced (scotch bonnet or habanero works best)
The leaves from two thyme sprigs or 1 teaspoon of dried thyme
2 tablespoons of Allspice
Salt & Pepper to taste
2 tablespoons of Brown sugar
Vegetable oil
200 ml of Chicken stock
1 Can of butter beans, drained
and washed
1 Can of Kidney Beans, drained
and washed
1 Can of Coconut milk

Method:
1. In a large mixing bowl add the onion, garlic, ginger, spring onions,
tomatoes, lime zest and juice, the chilli, thyme, the allspice and
season with salt & pepper. Mix all the ingredients together.
2. Add the ribs to the bowl and completely cover in the marinade.
Cover the bowl and leave the meat to sit from anywhere past the
two hours mark.
3. Before cooking, preheat the oven to 180c and remove the ribs from
the marinade and pat them dry with a paper towel.
4. In a large ovenproof pot, pour in enough oil to cover the bottom.
5. Then heat the oil to a medium to high heat add the sugar.
6. With a dry spoon stir the sugar until a beautiful amber shade starts
to bubble and form. You will need to stir constantly so the sugar
doesn’t sit and burn.
7. One by one gently place in the ribs. Sear the ribs on all sides until the
sugar has coated the meat and there’s a nice sear on all sides.
8. Once seared remove the ribs onto a plate and add the marinade with
all the juices to the pot.
9. Make sure to scrape the bottom of the pot so nothing sticks.
10. Add the chicken stock and place the ribs on top of vegetables.
11. Put the lid on the pot and place it in the oven at 180c for just over
3 hours. You could also leave it on the stovetop, just make sure it
doesn’t boil! After 2 hrs remove the lid stir and baste.
12. After 3 hours add the coconut milk and beans and simmer through,
reduce once more for 15 minutes.
13. Served with nice crusty bread.