Ingredients

The following ingredients have 4 Servings
  • 5 - 6 beef short ribs (, 300-400g/10-14oz each (Note 1))
  • 1.5 tsp each salt and pepper
  • 2 tbsp olive oil
  • 3 garlic cloves (, crushed)
  • 1 large onion (, chopped (brown, yellow or white))
  • 2 celery ribs (, chopped)
  • 2 carrots (, chopped)
  • 2 tbsp tomato paste
  • 2 cups (500ml) dry red wine ((Note 2))
  • 2 cups (500ml) beef stock/broth, low sodium
  • 2 sprigs thyme ((optional))
  • 2 bay leaves

Instruction

  • Preheat oven to 160°C/325°F.
  • Sprinkle beef all over with salt and pepper.
  • Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
  • Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
  • Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
  • Add tomato paste and cook for 1 minute.
  • Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
  • Return beef into liquid, arranging them so they are submerged (Note 3). 
  • Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
  • Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
  • Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
  • Place beef on serving plate, spoon over sauce. Serve!