Directions
- 1Dry the short ribs and season heavily with salt and black pepper.
- 2Add oil to your pot and heat to medium-high temperature.
- 3Add the short ribs to the pot and get plenty of color on all sides.
- 4Remove the short ribs and set them aside.
- 5Add carrots, celery, and onion to the pot and cook until soft.
- 6Add tomato puree, stir, and let it cook out for a few minutes.
- 7Add the flour and cook for another few minutes.
- 8Add red wine, stir, and return the beef to the pan.
- 9Add beef stock, making sure the short ribs are covered.
- 10Add rosemary, thyme, bay leaves, and half a bulb of garlic.
- 11Pop the lid on and leave to cook for 4 hours, stirring occasionally.
- 12Remove the beef.
- 13Strain the sauce and let it reduce to a consistency of your liking.
- 14Season with salt and black pepper to taste.
- 15Serve over creamy mash.
- 16Garnish with chopped chives.
Ingredients
- 1 kg short ribs (bone in weight)
- 2 carrots
- 2 celery stalks
- 1 onion
- 2 tbsp tomato puree
- 2 tbsp flour
- 375 ml red wine
- 500 ml beef stock
- water to cover the short ribs
- 2 bay leaves
- Rosemary
- Thyme
- Half bulb garlic
- Salt
- black pepper
- Chives
Equipment
pottongschopping boardwooden spoonladle
Tips
- Next time, ask the butcher to cut the short ribs in half if you feel the portion is too much for two people.
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