Simon Rimmer cooked tasty balsamic short rib with balsamic vinegar, cabbage and bacon on Sunday Brunch.

The ingredients are: 6 beef ribs, 5-7cm long, 5g (1tsp) sea salt, 5g (1tsp) cracked black pepper, 50ml veg oil, 5 cloves sliced garlic, 100g maple syrup, 1ltr balsamic vinegar, 6 rosemary sprigs, 125g butter, 1.5ltr beef stock, 1 head savoy cabbage, 100g bacon lardons and 100g butter.