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

Ingredients

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

Method

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.
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.
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.
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.
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.