- 400ml red wine
- 1 kg of beef short ribs
- 1 brown onion, roughly chopped
- 1 rib of celery, chopped
- 1 medium carrot, chopped
- 2 tablespoons of tomato paste
- 3 cloves of garlic, crushed
- 1 litre of Beef Stock, or Beef Bone Broth
- 800g can of whole tomatoes
- 3 rosemary sprigs
- burrata and parmesan cheese, to serve
- ricotta gnocchi, to serve (here’s an excellent recipe if you’re feeling ambitious)
- Place the ribs in a container and add the red wine so they are snugly submerged. Poke some rosemary leaves in and around them.
- Preheat your oven to 150 degrees. Remove the ribs from the container and reserve any excess liquid. Pat dry, and fry in a little olive oil until golden and seared on all sides; probably around five minutes. Set aside.
- Fry the carrot, celery, tomato paste on a lower heat, in the same pan until softened. Add the reserved red wine, scraping the pan, and reduce by half. Slowly add two cups of the stock and allow to reduce a little further.
- Transfer to an oven proof dish, and add the remaining stock, the ribs, the tomatoes and a little extra rosemary. Cover with a lid and roast in the oven for around four hours, turning the meat once or twice. Shred with a fork.
- Serve with gnocchi, burrata and Parmesan cheese.
Based on this recipe by Gourmet Traveller