Short Rib of Beef with Mussels, Parsley and Wild Garlic

This is Glynn Purnell's version of surf and turf...Short Rib of Beef with Mussels, Parsley and Wild Garlic! The ribs are slow cooked over four hours, you can also cook them overnight so that they just fall apart! Amazing.

Ingredients

2 tbsp butter
2 short ribs, soaked in brine for 3 hours
1 carrot, peeled and roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
1 garlic clove, sliced
3 sprigs thyme
2 bay leaves
4 peppercorns
250ml/9fl oz red wine
250ml/9fl oz beef stock

For the mussels

25g/1oz unsalted butter
2 shallots, finely chopped
1 garlic clove, sliced
2 tbsp fresh parsley stalks
1.5kg/3lb 5oz mussels, cleaned and beards removed
200ml/7fl oz dry cider

For the garlic and parsley butter

½ bunch flat leaf parsley
5-6 large leaves wild garlic
150g/5½oz salted butter, softened
1 garlic clove, chopped

For the garnish

Handful baby watercress

Method

Print Recipe

For the short ribs, preheat the oven to 180-200C/350-400F/Gas 4-6.
Heat a large ovenproof frying pan or casserole and add the butter. When the butter is melted and foaming, add the short ribs and seal the beef until browned all over.
Add the vegetables, herbs and peppercorns. Pour in the wine and stock. Place in the oven for three hours, or until the meat is very tender.
When the short ribs are cooked, remove from the oven and set aside to rest. Pass the cooking juices through a fine sieve and return to the pan. Cook over a medium-high heat until the volume of liquid has reduced to a thick glaze.
For the mussels, scrub the mussels clean in cold water and pull off any beards. Discard any mussels with broken shells or open shells that do not close when given a sharp tap.
Heat a large saucepan and add the butter. Once the butter is melted, add the shallots, garlic and parsley stalks. Add the mussels and cider.

Ingredients

2 tbsp butter
2 short ribs, soaked in brine for 3 hours
1 carrot, peeled and roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
1 garlic clove, sliced
3 sprigs thyme
2 bay leaves
4 peppercorns
250ml/9fl oz red wine
250ml/9fl oz beef stock

For the mussels

25g/1oz unsalted butter
2 shallots, finely chopped
1 garlic clove, sliced
2 tbsp fresh parsley stalks
1.5kg/3lb 5oz mussels, cleaned and beards removed
200ml/7fl oz dry cider

For the garlic and parsley butter

½ bunch flat leaf parsley
5-6 large leaves wild garlic
150g/5½oz salted butter, softened
1 garlic clove, chopped

For the garnish

Handful baby watercress

Method

For the short ribs, preheat the oven to 180-200C/350-400F/Gas 4-6.
Heat a large ovenproof frying pan or casserole and add the butter. When the butter is melted and foaming, add the short ribs and seal the beef until browned all over.
Add the vegetables, herbs and peppercorns. Pour in the wine and stock. Place in the oven for three hours, or until the meat is very tender.
When the short ribs are cooked, remove from the oven and set aside to rest. Pass the cooking juices through a fine sieve and return to the pan. Cook over a medium-high heat until the volume of liquid has reduced to a thick glaze.
For the mussels, scrub the mussels clean in cold water and pull off any beards. Discard any mussels with broken shells or open shells that do not close when given a sharp tap.
Heat a large saucepan and add the butter. Once the butter is melted, add the shallots, garlic and parsley stalks. Add the mussels and cider.