This dish is sheer perfection.

"This cut of beef isn’t the easiest to find, but we are lucky we can get them from our specialist suppliers. But perhaps your local butcher might be able to source them for you. This is a wonderful dish to make for guests, as it can be prepared the day before." – Paul Flynn

Yield: Serves: 6-8

Ingredients

For the beef

  • 2 large onions, thickly sliced
  • 5 garlic cloves, crushed in the skin
  • Thyme, sage, rosemary
  • 2 star anise
  • 125g bacon lardons, smoked if possible
  • 1 teaspoon black peppercorns
  • 2 beef short ribs, 1.6kg each
  • 200ml/8fl oz Port
  • 100ml/4fl oz Madeira
  • 50ml/2fl oz sherry vinegar
  • 2 litres/4lbs stock
  • 1 teaspoon redcurrant jelly

For the vichy carrots

  • 4 medium-sized carrots, peeled
  • 500ml/17fl oz light chicken stock
  • 50g/2oz butter
  • 1 sprig of thyme
  • 1 pinch of demerara sugar

For the parsley and shallot salad

  • Some picked flat parsley, be generous
  • Fine rings of shallots
  • 1 pinch baby capers
  • French dressing, to dress

Method

  1. Put the onions, garlic, herbs, bacon and seasoning into a deep tray and rest the beef ribs on top upside down, then add the Madeira, Sherry vinegar, Port and chicken stock until almost covered. Lay a sheet of parchment over the ribs, then cling film and foil. Bake at 140ºC/gas mark 1 for 4-5 hours until soft and tender.
  2. Once cooled, remove ribs onto a tray to set in the fridge, (we do this overnight). Strain off the liquid and reduce, then the redcurrant jelly. The next day we trim and portion the ribs and, when needed, glaze in the oven for 12-15minutes at 180ºC/gas mark 4 with a little reserved cooking juice, basting on a regular basis.
  3. For the carrots, place the peeled carrots in a pan and cover with chicken stock. Add a pinch of sugar, fresh thyme and butter. Cook the carrots on a high heat to reduce the stock, butter and sugar to a glaze. If the carrots are nearly cooked and the stock isn’t the correct consistency, remove the carrots from the stock and reduce until syrupy.
  4. When ready to serve, toss all the ingredients for the parsley and shallot salad together at the last minute, dress light and serve on top of the beef rid, alongside the carrots.

Tip: These lovely glazed carrots go with practically anything.