Spiced beef short-rib slow-cooked in stout and treacle, simple parsley and shallot salad.


Serves 6

  • 1 block beef short rib, bone in
  • 1.5 litres beef stock
  • 500ml stout
  • 100ml treacle
  • 4 tbsp ground allspice
  • 200ml orange juice
  • 2 tbsp whole black peppercorns
  • 1 tbsp grated nutmeg
  • 1 tbsp cloves
  • 2 onions, quartered with skin on
  • 1 head garlic, halved
  • Handful chives, chopped

Parsley and Shallot Salad

  • Handful parsley
  • Handful rocket leaf
  • 4 shallots


  • 50ml red wine vinegar
  • 50g sugar
  • 50ml water
  • Olive oil


  1. Season the beef short rib on all sides. Caramelise over a high heat getting as much colour as possible. Remove the meat. Add the onions tp the pot and caramelise on all sides. Return the beef to the pot.
  2. Place the allspice, nutmeg and cloves in a pan and toast, blend to a powder.
  3. Add the spice blend to the pot along with the garlic head. Add the stout and orange juice and reduce by half, then add the treacle and beef stock.
  4. Bring the liquid to the boil, place a lid on, then cook in the oven for 3 hours at 150c until the meat has become soft but remains on the bone.
  5. Remove the meat carefully from the liquid and place on a clean serving plate.
  6. Strain the liquid into a pan and reduce until a sauce consistency is formed, add a few knobs of butter at the end to create a shine. Adjust the seasoning and pour this over the top of the short rib.
  7. Garnish with chopped chives, cracked black pepper, sea salt, and the remaining spice blend. Serve in the middle of the table to share.
  8. To make the salad, slice the shallots thinly. Bring the vinegar, sugar and water to the boil and pour on top, allow to chill.
  9. Dress the parsley stalks and rocket with olive oil and some salt. Finish with the pickled shallot and serve alongside the beef with some roast potatoes and butter.