Method for beef

1. Season the ribs with salt and black pepper.
2. Heat a large casserole dish until hot, add half the vegetable oil then add the short ribs and fry on each side until browned.
3. Remove and place on a wire rack over a plate.
4. Add the carrot, chopped onion, leek, garlic, peppercorns and star anise and cook for 5 minutes until golden.
5. Add the red wine and port, bring to a boil, then simmer until reduced by ¾ to a syrup.
6. Return the beef ribs to the pan, cover with beef stock and bring to the boil.
7. Skim off any impurities, cover with a greaseproof paper lid, turn the heat down low and simmer for 3 hours until the meat is tender and falling off the bone.
8. When the beef is cooked, strain, pouring the sauce into a saucepan.
9. Place on the heat, bring to the boil, then simmer until reduced by half, skimming for any excess fat.
10. Pick the meat from the bones, discarding any fat and sinew.
11. Mix the reduced sauce and picked meat together.
12. Meanwhile, heat a frying pan until hot, add the remaining oil to the pan and the sliced onion.
13. Fry for 5-8 minutes until golden brown and softened.
14. Add the caramelised onions and picked thyme and mix together.

Method for potatoes

1. Place the potatoes into a pan of salted water and bring to the boil.
2. Simmer for 15-18 minutes until tender then drain and return to the pan to drive off any excess moisture.
3. Pass through a ricer into a bowl.
4. Place the milk and butter into a separate pan and bring to simmer.
5. Add the hot milk to the potatoes and beat well.
6. Season with salt and black pepper then place into a piping bag.

To serve

1. Preheat the oven to 200°C/ 400°F/ Gas6.
2. Spoon the meat into 4-6 ovenproof dishes.
3. Place a marrow bone in the centre of each dish.
4. Pipe the mashed potato onto the meat.
5. Place the rosemary sprigs in the top of the marrow bone then place in the oven for 15-20 minutes until golden and bubbling.