James Martin Slow-Cooked Short Ribs

This easy and flavorful James Martin slow-cooked short ribs are perfect for a cozy, hearty meal. The tender beef is paired with mussels in a cider broth and topped with creamy garlic and parsley butter. It’s a deliciously rich dish that can be made with simple, everyday ingredients.

Ingredients Needed

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 of celery, roughly chopped
• 1 garlic clove, sliced
• 3 sprigs thyme
• 2 bay leaves
• 4 peppercorns
• 250ml/9fl oz (1 cup) red wine
• 250ml/9fl oz (1 cup) beef stock

For the mussels:

• 25g/1oz (2 tbsp) 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 of wild garlic
• 150g/5½oz salted butter softened
• 1 garlic clove, chopped

For the garnish:

• Handful baby watercress

How To Make Slow-Cooked Short Ribs

1. For the short ribs: Preheat the oven to 180-200°C/350-400°F/Gas 4-6. Heat a large ovenproof frying pan or casserole, and add the butter. Once melted and foaming, add the short ribs and brown them on all sides. Add the chopped carrot, onion, celery, garlic, thyme, bay leaves, and peppercorns. Pour in the red wine and beef stock. Transfer to the oven and cook for 3 hours, or until the meat is very tender. Once cooked, remove from the oven and set aside to rest. Pass the cooking juices through a fine sieve, then return to the pan and simmer over medium-high heat until the liquid has reduced to a thick glaze.
2. For the mussels: Scrub the mussels clean under cold water, removing any beards and discarding any broken or open mussels that don’t close when tapped. Heat a large saucepan, add the butter, and let it melt. Add the chopped shallots, garlic, and parsley stalks, then stir. Add the mussels and pour in the dry cider. Cover and cook for 5-7 minutes, or until the mussels open up.
3. For the garlic and parsley butter: While the mussels are cooking, chop the flat-leaf parsley and wild garlic. In a small bowl, combine the herbs with the softened salted butter and chopped garlic.
4. To serve: Place the slow-cooked short ribs on serving plates, spoon over the reduced glaze, and top with the mussels and their juices. Add a dollop of garlic and parsley butter on top, and garnish with a handful of baby watercress. Enjoy!

Recipe Tips

• Soak the short ribs in brine: Soaking the short ribs for 3 hours in the brine helps to enhance the flavor and tenderness of the meat.
• Brown the short ribs well: Make sure to sear the ribs until they are deeply browned on all sides. This adds a rich flavor to the dish.
• Use a fine sieve: After cooking the ribs, strain the cooking liquid through a fine sieve to remove solids, ensuring a smooth, flavorful glaze.
• Cook mussels carefully: Mussels cook quickly, so only steam them until they open. Overcooking can make them tough.
• Rest the short ribs: Allow the ribs to rest after cooking to help the juices settle, ensuring the meat stays moist and tender.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover short ribs cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 3 days.
• Freeze: You can freeze the short ribs (without the mussels) in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: reheat the oven to 160°C/325°F. Place the short ribs in an ovenproof dish, cover with foil, and heat for 15-20 minutes or until hot throughout.

Nutrition Facts

Serving Size: 1 serving

• Calories: 250
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 1mg
• Sodium: 646mg
• Potassium: 370mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 3g

Try More James Martin Recipes:

• James Martin Bacon Waffles
• James Martin Fish Chowder
• James Martin Chateaubriand Recipe
• James Martin Sausage Rolls