Step 1

Preheat oven to 160c / 320f.

Step 2

Cut beef into individual ribs, then dust ribs in plain/all purpose (¼ cup) flour.

Step 3

Heat 1 tbsp of olive oil in a large flameproof casserole dish/dutch oven over medium high heat.

Step 4

Fry ribs in batches until well browned all over (adding extra oil if needed) and then remove to a plate.

Step 5

Add carrot (1 - diced), brown onion (2 - sliced,) mushrooms (300g - whole or thickly sliced) and speck (150g - diced) to pot and fry until the vegetables start to soften.

Step 6

Add tomato paste (2 tbsp) and garlic cloves (2 - crushed) to vegetable mixture and continue to cook for 30 seconds.

Step 7

Add beer and bring to a simmer.

Step 8

Add wholegrain mustard (2 tbsp), fresh thyme leaves (1 tbsp) and fresh rosemary (1 tbsp - finely chopped) and stir to combine & scrape any flavour spots from the base of the pot.

Step 9

Add beef stock (500ml) and return beef ribs (along with any resting juices) to the pot then bring to a simmer.

Step 10

Cover & bake for 2 hours or until beef is tender (see my notes), add salt and pepper to taste and serve.