I honestly cannot express to you enough how unbelievably delicious these were! I'm never entirely happy with what I cook or bake, but on this night - I gave myself a little pat.
Yes they were actually that dark which was due to some serious caramelisation. Trust me, not burnt.
Short beef ribs are surprisingly meaty. I purchased two packets from Moore Wilsons which gave me two ribs in each pack. Although you can see two on the plate, I only managed to eat one - so did my special dining companion. It was a good lunch the next day.
2 litres fresh beef stock
1 tbsp fennel seeds
5 spring onions, roughly sliced
4 garlic cloves, halved
2 tsp ground cinnamon
6 black peppercorns
1 bunch fresh sage
1 bunch fresh thyme
1 bay leaf
700 g meaty beef short ribs
M For the marinade, combine all the ingredients in a bowl. Submerge the beef and cover with glad wrap. Refrigerate for 2 days.
In a large pot, heat oil and butter. Add onions and sugar and cook till translucent and little golden on the edges. Pour in marinade and beef. Bring to the boil. Reduce the heat and simmer until the liquid has reduced by 3/4. Stir occasionally. Roughly 4-5 hours.
Preheat oven to 160 degrees
The sauce will now be thickened and dark. Remove the meat and place in a small oven dish. Bring the sauce in the pot to the boil, add the wine and cook off alcohol. Reduce heat, stir through balsamic. Taste and check for seasoning. If you think it needs more salt, sugar, wine etc add accordingly.
Stir through carrots and pour over meat. Place in oven and slowly cook for 1-2 hours or until you could easily push your finger through the meat.
C Fill a large saucepan with water, add salt and potatoes. Bring to the boil. Once chips are just under tender, strain and place on a dry tea towel. Soak up excess water.
Whilst still hot, place chips into a roasting dish, drizzle over oil and cook for 45 minutes.
Arrange on plates. Serve with a big glass of red. Enjoy!