Foodies Blog

Short rib of beef with mussels, parsley and wild garlic

Ingredients – Serves 4

Short Rib

  • splash of vegetable oil
  • 2 short ribs of beef, soaked in brine for 3 hours
  • 1 carrot, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 celery sticks, peeled and chopped
  • 1/2 bunch of thyme, chopped
  • 2 bay leaves, chopped
  • 3 garlic cloves, peeled and crushed
  • 10 black peppercorns, crushed
  • 1/2 bottle of red wine
  • 375 ml beef stock


  • knob of butter
  • 2 shallots, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 3–4 parsley stalks
  • 1.5 kg live mussels, scrubbed and debearded
  • glass of dry cider

Garlic and parsley sauce

  • 1/2 bunch of flatleaf parsley, plus extra
  • leaves to garnish
  • 5 large wild garlic leaves
  • 1 garlic clove, peeled and chopped
  • 150 g salted butter, softened
  • 100 ml double cream


1. For the short ribs, preheat the oven to 200°C/gas mark 6. Heat a little vegetable oil in a roasting tin, or a flameproof casserole dish, over a high heat on the hob. When hot, add the short ribs and cook until browned and sealed on each side.

2. Add all the vegetables, herbs, garlic and crushed peppercorns to the roasting tin, then pour over the wine and stock. Cover the roasting tin with foil and cook in the oven for 3 hours until the beef is tender.

3. Lift the beef out and leave to rest in a warm place. Pour the pan juices into a saucepan and simmer over a medium heat until reduced to a thick glaze. Set aside.

4. For the mussels, heat a little butter in a large saucepan and sweat the shallots, garlic and parsley stalks over a gentle heat until softened.

5. Throw in the mussels and then add the cider and bring to the boil. Cover with the lid to create steam and simmer for 3–4 minutes until all shells are open (discard any that remain closed). Strain off the cooking juices into a clean saucepan and set aside.

6. For the sauce, whizz the parsley, garlic leaves and garlic clove in a blender to a pulp. Beat the pulp into the softened butter.

7. Bring the mussel juices to a simmer, then whisk in the garlic and parsley butter and the cream until thick. Pass through a fine sieve. Add the mussels, in and out of the shells, to the sauce.

8. Place the meat on a plate and glaze with the juice reduction. Spoon the mussels in the sauce over the top and garnish with parsley leaves and borage flowers (optional).

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