Preheat the oven to 140°C/Fan 120°C/Gas 1. First prepare the rub. Place all of the ingredients in a small bowl and stir to combine. Using a pastry brush or spoon, smear the mustard all over the short ribs, to coat them generously. Scatter the dry rub over the mustard and use your hands to pat it on evenly.. Step-by-step. Preheat the oven to 170°C/150°C fan/330°F/gas mark 4. Place a large non-stick casserole pan over a high heat and add 1 tbsp of oil. Season the beef with salt and pepper and brown in the hot casserole in batches until the pieces are well coloured on both sides, making sure you do not overcrowd the pan.
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).. Rub them into the beef. Place the beef in a large pan or container, cover and refrigerate overnight or up to 24 hours. For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. Heat the stout in a small saucepan until boiling. Pour it over the onions and dates, cover with plastic wrap and let cool to room temperature.
