Short rib of beef with mussels, parsley & wild garlic
Short rib of beef with mussels, parsley & wild garlic
Course: Main

Glynn demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

This is a lighter, more summery way to serve a slow-cooked piece of meat. The parsley and garlic work well with the seataste of the mussels, and the look of the whole thing (sticky brown beef and bright green sauce) is brilliant. Also, you get two dishes in one: if you want, have the mussels in a bowl as a starter, and cook the beef for main with mash on the side.  

Serves: 4
Difficulty: Hard


For the short rib 
splash of vegetable oil 
2 short ribs of beef, soaked in brine for 3 hrs 
1 carrot, peeled and chopped 
1 onion, peeled and chopped 
2 celery sticks, peeled and chopped 
½ bunch thyme, chopped 
2 bay leaves, chopped 
3 garlic cloves, peeled and crushed 
10 black peppercorns, crushed 
375ml red wine 
375ml beef stock 
borage flowers, to serve 

For the mussels  
Knob of butter 
2 shallots, peeled and chopped 
1 garlic clove, peeled and crushed 
3-4 parsley stalks 
1.5kg live mussels, scrubbed and debearded 
500ml dry cider 

For the garlic & parsley sauce 
½ bunch parsley, plus extra leaves to garnish 
5-6 large wild garlic leaves 
1 garlic clove, peeled and chopped 
150g salted butter, softened 
100ml double cream 


  1. Heat the oven to 200C/180C fan/gas 6. Start with the short ribs. 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 for approx. 5 minutes 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 hrs until the beef is tender. 
  3. Once cooked, 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. Next, the mussels. Heat a little butter in a large saucepan and cook the shallots, garlic and parsley stalks over a gentle heat until softened. Throw in the mussels and then add the cider and bring to