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Short Rib of Beef with Mussels, Parsley and Wild Garlic

Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.

BeefSeafoodSlow CookedGourmetMusselsShort Ribs
Estimated Nutrition
Calories
952.6
kcal / serving
3810.5 kcal total
Carbs
11.4g
per serving
45.6 g total
Fat
74.6g
per serving
298.4 g total
Protein
48.8g
per serving
195.2 g total
Cook Time
195
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
28.4
g
Butter
For the short ribs
25
g
Unsalted Butter
For the mussels
150
g
Salted Butter
Softened
Liquids
250
ml
Red Wine
250
ml
Beef Stock
200
ml
Dry Cider
Meat
2
piece
Beef Short Ribs
Soaked in brine for 3 hours
NutsSeeds
1
clove
Garlic
Sliced
3
sprig
Thyme
2
piece
Bay Leaves
4
piece
Peppercorns
1
clove
Garlic
Sliced, for the mussels
28.4
g
Parsley
Stalks, Fresh
0.5
bunch
Flat leaf Parsley
For the butter
1
clove
Garlic
Chopped, for the butter
Seafood
1.5
kg
Mussels
Cleaned and beards removed
Vegetables
1
piece
Carrot
Peeled and roughly chopped
1
piece
Onion
Roughly chopped
2
stick
Celery
Roughly chopped
2
piece
Shallots
Finely chopped
6
leaf
Wild Garlic
Large leaves
1
handful
Baby Watercress
For garnish

Method

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