Begin by making the brine. Add all of the brining ingredients to a large saucepan and bring to the boil. Remove from the heat and leave to infuse and cool.
Place the Jacob’s ladder in a large bowl and pour over the brine, making sure the meat is completely covered. Leave to marinate for 6 hours in the refrigerator.
Preheat a water bath to 75°C. Remove the Jacob’s ladder from the brining solution and pat dry with kitchen paper. Heat a frying pan over a high heat and sear the beef until caramelised all over.
Place the beef in a large vacuum bag with the beef stock. Seal in a chamber sealer and cook in the water bath for 48 hours.
Once cooked, remove the beef from the vacuum bag, reserving the cooking liquor, and press lightly between two trays. Wrap the pressed meat in cling film and leave to set in the refrigerator for at least 3 hours.
Preheat a deep-fryer to 190°C. Add the polenta and breadcrumbs to a blender and blitz to a smooth crumb. Set up an assembly line to coat the beignets by placing the flour, beaten eggs and polenta/ breadcrumb mixture in 3 separate bowls.
Dust the artichokes in flour, then dip in the beaten egg and finally cover in the polenta and breadcrumbs.
Deep-fry for 1–2 minutes, or until golden. Drain on kitchen paper, season with sea salt and keep warm until ready to serve.
To make the artichoke crisps, dry the slices of artichokes with a clean tea towel and dust with flour. Deep-fry for 1–2 minutes, or until crisp and golden. Drain on kitchen paper and season with sea salt.
Preheat a deep-fryer to 140°C. To make the crispy onion rings, place the plain flour into a shallow dish and season with a pinch of salt. Pour the milk into another shallow dish and dip the onion rings into the milk. Drain slightly then coat with the flour. Deep-fry until golden brown, then leave to drain on kitchen paper.
Preheat the oven to 180°C/gas mark 4. For the Roscoff onions, remove any loose skin from the onions and wrap them individually in tin foil. Place on a baking tray and bake for 12 minutes.
Meanwhile, melt the butter in a small saucepan and stir in the thyme leaves.
Unwrap and peel the onions, then cut them in half through the stalk. Carefully peel each layer apart and remove the silver skin in between each layer. Brush each petal with the thyme butter and form them back together. Place in the refrigerator to set.
Line a cold frying pan with greaseproof paper. Place the set onions cut-side down in the pan and place on a medium-high heat. Once the onions begin to caramelise, place them in the oven to cook for a final 5 minutes. Keep warm until ready to serve.
Cut the beef into four portions and warm through in the reserved cooking liquor.
To serve, place the short ribs on serving plates and spoon over some cooking liquor. Top with the onion rings and artichoke chips and add a few Roscoff onions and artichoke beignets on the side.
Recipe courtesy of www.greatbritishchefs.com