Ingredients
- 5 beef short ribs
- 2 tbsp olive oil or tallow
- 2 carrots, chopped
- 1 medium onion, chopped
- 1 stick of celery, chopped
- 4 cloves of garlic, chopped
- 2 cups of dry red wine
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2 cups of broth – bone broth, or beef stock
- ½ cup passata
- 3 bay leaves
- 3 sprigs of thyme
- Salt and pepper
Method
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Pre heat your oven to 160 degrees celsius. Dry the beef short ribs with paper towel and season with salt and pepper on all sides. In a cast iron style pot on medium-high heat, add your oil/tallow and brown all sides of the beef short ribs pieces, working in batches to get a really good deep brown sear on all sides. Remove pieces once cooked, and set aside.
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In the same pot turned down to medium heat, add your onion, carrot and celery and begin to soften and brown the vegetables. Once the onion is translucent and the carrot and celery are soft (about 6-7 minutes) add in the garlic and cook this for a couple of minutes. Pop in the thyme and the bay leaves, and add in the passata. Note – you can sub out the passata with tomato paste, just ensuring you cook the tomato paste off for a few minutes before proceeding.
- Add in your red wine and stock to the vegetables and bring this to a simmer. Add your beef short ribs back in to the liquid, ensuring the liquid covers the top of all the meat. Top up with water or stock if required. Pop your lid back on and place it in the oven to cook for at least 3-3.5 hours, checking regularly to ensure the liquid has not evaporated too much.
- Once the meat comes away from the bone with a fork, remove the meat from the liquid and cover. Bring the remaining juice to a boil to reduce for a short period until the sauce is the thickness you like. Taste for seasoning, and add extra salt and fresh cracked black pepper to your liking if required. Serve atop mashed potato with lots of cream and butter, placing the short rib on a pillow of potato and covering it in the delicious sauce.
Recipe by Alexandra Berto
