Carolyn’s Braised Short Ribs

Ingredients

5-6 beef short ribs

2 tsp each sea salt and pepper

2 tbsp of sunflower oil

3 garlic cloves, chopped

1 large onion, rough chopped

2 carrots, chopped

2 tbsp tomato paste

2 cups of the wine you’re serving with the beef

3 cups of good quality beef stock (preferably homemade)

2 bay leaves

Method

• Preheat the oven to 165°C/325ºF

• Rub the ribs with the salt & pepper. Sear in batches till well browned on all sides in oil over high heat. I like to use a cast iron frying pan.

• Remove meat and set aside.

• Reduce heat to medium-low, add garlic and onion to the same pan, cook for about two minutes till they start to soften—stirring constantly.

• Add carrot to the pan and cook for about 2 more minutes. Add tomato paste; stir. Add broth, wine and bay leaves; stir and deglaze pan.

• Transfer liquid and vegetables from pan to large pot with an ovenproof lid. Return beef to the liquid and nestle into almost submerged.

• Cover with the lid and pop the pot in the oven for five hours. Start testing the meat at 30-minute intervals after five hours and remove the pot from the oven when it’s fork-tender.

  Serve with mashed potatoes.