Put the kale in the oven just as you’re taking out the beef, increasing the temperature to 200C/180C fan/gas 6, and cook for 8 mins or until the kale is crispy and the almonds golden.
1 (900g) pack frozen British beef short ribs, defrosted (approx 3 ribs in a pack).
Take it easy this weekend with Omar Foster’s slow-braised short ribs, packed with rich, deep flavours from earthy beetroot and sweet blackberries.
“Low and slow braising with vibrant, earthy beets and sweet blackberries transforms flavoursome short ribs into meltingly soft meat – while you sit back and relax,” he says.
Meanwhile, put the red onion, garlic cloves, chopped rosemary, beetroot and blackberries into a snug-fitting casserole dish.
