Ingredients
- 2-3 small blocks of beef short rib, bone in (about 800g in total weight)
- 1tbs vegetable oil
- Sea salt and black pepper
- For the wedges:
- 4 medium rooster potatoes
- 2tsp paprika
- 1tsp onion powder
- 1tsp garlic powder
- 1tsp ground black pepper
- 1tsp ground coriander
- ½tsp cayenne pepper
- Pinch of salt
- 1tbs vegetable oil
- 30g butter
- For the Béarnaise:
- 2 egg yolks
- 2tsp dijon mustard
- 1tbs white wine vinegar
- 250ml melted salted butter
- 1 shallot, finely diced
- Handful tarragon, sliced
- Handful chives, sliced
- Juice of half a lemon
- Preheat the oven to 150 degrees. Place the beef short ribs on a piece of tinfoil and drizzle evenly with the oil. Season with salt and pepper, wrap in the foil, then place on a tray and cook in the oven at 150 for 2½ hours.
- Remove the short rib from the oven and remove the bone (it should fall away easily from the meat). Place the beef on a plate or in a wide-based container and place a sheet of parchment paper on top. Place a small, flat plate or tray on top of the beef, and put something small and heavy on top to help compress and flatten the beef. Leave the weight on top of the beef and place in the fridge to leave overnight.
- Preheat the oven to 180 degrees and set the air fryer to 200 on the air-fry setting. To make the wedges, slice the potatoes in half lengthways, then, keeping the skin on, carefully cut the potatoes into even-sized wedges and place in a large bowl. In a separate small bowl, add the paprika, onion powder, garlic powder, black pepper, ground coriander, cayenne pepper and a pinch of salt and mix together. Toss the wedges in the dry spice mix to coat evenly, then drizzle in the vegetable oil and mix. Place the wedges in the air fryer and air fry at 200 degrees for 25 minutes, shaking them every five minutes.
- While the wedges are cooking, remove the beef from the fridge. Place a nonstick pan on the heat and add the butter. When the butter starts to foam, add the beef to the pan and baste in the butter for three minutes. Then place the beef on a baking tray, with the butter drizzled over the top, and cook in the oven at 180 degrees for 10 minutes to heat the beef through.
- When the beef goes in the oven, make the Béarnaise. Place a bowl on top of a small pot of simmering water. Add the egg yolks, mustard and vinegar to the bowl and season with salt. Begin whisking until they double in size and lighten in colour. Remove the bowl from the heat and whisk in the melted butter gradually, then season with the shallot, tarragon, chives and some lemon juice. Serve alongside the beef and home-made wedges.
