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Short rib of beef with mussels, parsley and wild garlic

Slow roasted in red wine until the meat falls off the bone, these short ribs are a treat in their own right, but combined with mussels in a rich wild garlic sauce they cannot be beaten.

By Glynn Purnell
From Saturday Kitchen

Ingredients

For the short ribs

  • 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