Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef short ribs
  • 2 Tablespoons canola oil
  • Salt and pepper
  • 1/2 of an onion (chopped)
  • 2 carrots (chopped)
  • 3 ribs celery (chopped)
  • 3 cloves garlic (sliced thickly)
  • 3/4 bottle of Cabernet or any other dry red wine
  • 4 sprigs fresh rosemary
  • 3 cups chicken stock

Instruction

  • Place the casserole dish in the oven and preheat to 300 degrees.
  • In a large skillet, heat the oil until just smoking. Season the ribs with salt and pepper and sear on top and bottom until brown and crispy. Transfer to a plate.
  • Add the onion, carrot, celery and garlic to the pan and cook until soft, about 15 minutes. Pour in the wine and rosemary, bring to a boil over a high heat. Take the casserole dish from the oven and place the ribs inside
  • Pour the wine mixture over the ribs and add the chicken stock. Place the lid on top and put it into the oven.
  • Cook for 1 1/2 hours and then turn each rib over. Cook for a further 30 minutes without the lid. Transfer the ribs to a plate and cover with foil. Strain the leftover liquid into a pan and reduce further until it thickens. Add a couple teaspoons of cornstarch/water mixture if you need it thickened faster.
  • Serve with mashed potatoes and the sauce poured over the ribs. Garnish with fresh parsley if desired.