Directions
- 1Dust the ribs lightly with seasoned flour.
- 2In a large pan, heat about 2 tbsp of oil and add the ribs; cook each side until golden.
- 3Remove the ribs and add celery, carrot, onion, and garlic; cook until softened and fragrant.
- 4Add tomato paste, then add wine to lift off any crunchy bits.
- 5Add herbs; simmer for 5-10 minutes, then turn off the heat.
- 6In a slow cooker, on low, add short ribs, wine mixture, and beef stock; cook for at least 6 hours (or up to 8).
- 7Strain the stock, reduce until it coats the back of a spoon; add a knob of cold butter.
- 8Serve with mash or polenta and your favourite greens.
Ingredients
- 1.2 KG Beef Short Ribs
- 0.5 C seasoned flour (salt & pepper)
- 2 celery stalks
- 1 carrot
- 1 onion
- 4 garlic cloves
- 3 Tbsp tomato paste
- 2.5 C red wine
- 3 C beef stock
- 1 fresh rosemary
- 1 fresh thyme
- 1 butter
Equipment
large panslow cookertongs
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