Beef Short Ribs and a little inspiration...

I’ve been experimenting with some ideas ready for our next Supper Club.  These ribs were cooked long and slow in the oven – about 5 hours. Then coated in a punchy and delicious BBQ sauce.
The colcannon and roasted carrots went really well with it. However I felt it needed something else. It was still a bit too soft and yielding and needed something to add a change of texture. Then I remembered a friend having had some deep fried shallot rings in a restaurant recently and voila! The perfect crispy, crunchy addition.
I also need to mention that they are utterly irresistible and will be going on my snack cocaine list.