Slow Cooked Beef Short Ribs in Red Wine Sauce

Think of meaty, fork tender beef ribs braised in a rich and flavourful red wine sauce, served over creamy mashed potatoes and steamed greens.  It's worth the time and effort you put into this dish for that special dinner occasion. You will find beef short ribs sold as pre-cut rectangular blocks in the supermarket.  They are perfect for slow cooking as the ligaments and gelatine around the bones break down to enrich the sauce (and leaving something for your beloved canine as well!)  I have written this recipe for cooking on the stovetop in a heavy based casserole pot, then in the oven.  Feel free to adapt if you have a slow cooker or a pressure cooker.

Serves 4

INGREDIENTS

• 1 kg / 2lb 4oz beef short ribs 
• sea salt
• freshly ground black pepper
• olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 2 tablespoons tomato paste
• 1½ cups dry red wine
• 1½ cups beef stock
• 2 bay leaves
• 1 teaspoon dry thyme

METHOD

1. Season beef ribs liberally with salt and pepper.
2. Heat 1 tablespoon oil in a heavy based oven proof casserole pot over high heat.  Brown ribs all over, in batches, about 5 minutes in total.  Remove and set aside.
3. Reduce heat to medium and add 1 teaspoon oil to the same pot.  Add onion and garlic.  Cook for 2 minutes, stirring.  Add carrot and celery.  Continue to cook for another 3 minutes or until the vegetables are softened.
4. Add the tomato paste and cook for 1 minute with the vegetables.
5. Add wine, stock, bay leaves and thyme.  Bring to a boil, then turn off the heat.
6. Return ribs to the pot.  Arrange them so that they are largely submerged in the liquid.
7. Cover the ribs with a piece of crumbled up baking paper to make a cartouche to keep them moist during slow cooking.  Put the lid on the pot and place it in a preheated 160°C/320°F oven for 2 hours, or until the meat is very tender, practically falling off the bone.
8. Remove the ribs carefully from the pot.  Cover to keep warm.
9. Strain the liquid in the pot with a sieve, pressing liquid out of the vegetables.  Discard the vegetables.  Return the sauce to the pot.  Bring to a simmer and stir for a few minutes to reduce. 
10. Season with salt and pepper to taste.  If you like, allow the sauce to cool slightly, then skim off the fat.  Reheat the sauce to serve.
11. Serve ribs with or without the bones.  Spoon warm sauce over the top.