Braised Beef Short Ribs

Ingredients:

1.5–2 kg Mugavin Beef short ribs
1 onion, diced
1 carrot, diced
3 cloves garlic, crushed
2 tbsp tomato paste
1 cup red wine
2 cups beef stock
2 bay leaves
3 sprigs thyme
Olive oil
Salt and pepper

Method:

Preheat oven to 160°C.

Season ribs generously with salt and pepper.

Heat oil in a heavy pot or French oven and sear ribs on all sides until browned. Remove.

In the same pot cook onion and carrot for 5 minutes.

Add garlic and tomato paste and cook for 1 minute.

Pour in red wine and simmer for 2 minutes to reduce slightly.

Add beef stock, bay leaves and thyme.

Return ribs to the pot so they sit partly submerged in liquid.

Cover and cook in the oven 3 hours, until very tender.

Serve with the rich braising sauce spooned over the ribs.