Twice-cooked beef short ribs with dripping carrots & gravy

These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve – you can prepare most of the dish two days ahead

  • Prep:20 mins
    Cook:4 hrs 20 mins
    plus cooling and overnight chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 524
  • fat 29g
  • saturates 13g
  • carbs 7g
  • sugars 6g
  • fibre 3g
  • protein 40g
  • salt 0.3g


  • vegetable oil, for frying
  • 2 racks of beef short ribs (4 bones each)
  • 750ml bottle red wine
  • 8 carrots, peeled but left whole
  • 2 tbsp red onion marmalade
  • large bunch parsley, chopped


  1. At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren’t submerged in the wine halfway through.

  2. When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.

  3. To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.

  4. Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.

  5. Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.

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