Red Wine Short Ribs

Recipe serves 4

Ingredients: 

- 6 short ribs

- 2 onions, diced

- 2 carrots, diced

- 2 stalks celery, diced

- 2 heads garlic, cut in half

- 2 tbsp tomato paste

- Half a bottle of red wine

- 5 sprigs thyme

- 4 sprigs rosemary

- 3 bay leaves

- 500ml beef stock

- To serve: flaky salt, chives, sides of your choice

Instructions:

- Preheat the oven to 140C

- Season short ribs with salt and pepper. Heat oil in a large dutch oven and sear short ribs until brown. Remove and set aside.

- Place your garlic cut side down in the same dutch oven and fry until golden brown. Remove and set aside. Add onions to the pot and sauté until caramelised. Add the carrots and celery and let brown. Add in the tomato paste and cook until darkened, about 2-3 minutes.

- Pour in your red wine and let reduce until about half the volume. Nestle the short ribs in the pot. Add in the beef stock and about 500ml of water until the short ribs are just covered. Bring to the boil and add in the rosemary, thyme, bay leaves and garlic. Transfer to the oven and leave for 4 hours, or until the short ribs are tender.

- Remove the meat and set aside. Strain the sauce and return to the pot. Skim off the oil. Return the meat to the sauce and place on the stove on medium heat. Let the sauce reduce until thick and glossy, while basting the meat. Season with salt and pepper if needed.

- When ready to serve, remove the bone from the short rib and top with the sauce. Finish with chives and flaky salt. Best served on a bed of creamy pomme purée and with a side of roasted vegetables.