Recipe from Tom’s BBC Three Counties Radio show – 13.11.2016.
1x Jacobs ladder, cut into 4 portions
300ml red wine
500ml beef stock
Bulb of garlic
Salt & pepper
Brown short ribs in a hot oven proof dish until caramelized on all sides.
Add remaining ingredients, bring to a simmer, cover with lid and cook at 160 °C for 4-5 hours.
Peel 4 large carrots; add to the pan with vegetable stock, butter, star anise and butter. Simmer for 1 hour until tender.
Strain stock from ribs, reduce and season if required to make the sauce.
Serve with potatoes or rice. I like it with mash!