Slow-Braised Short Ribs with Red Wine Gravy

Ingredients

Tick the ingredients as you go

• 5–6 beef short ribs, 300–400 g (10–14 oz) each
• 1.5 tsp salt
• 1.5 tsp pepper
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 1 large onion (brown, yellow or white), chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 tbsp tomato paste
• 2 cups (500 ml) dry red wine (see Notes)
• 2 cups (500 ml) low-sodium beef stock or broth
• 2 sprigs thyme (optional)
• 2 bay leaves

Instructions

1. 1

   Get the oven heating to 160°C/325°F.

2. 2

   Sprinkle the salt and pepper over every surface of the ribs.

3. 3

   Set the pot over high heat with the oil. Working with half the ribs at a time, give them a deep, dark crust on all sides, 5–7 minutes per batch, then set each batch aside.

   
4. 4

   Drop the heat to medium. Stir the onion and garlic through the pan fat for 2 minutes.

5. 5

   Tip in the carrot and celery and let them cook for 5 minutes, until the carrot starts to give.

6. 6

   Stir the tomato paste into the vegetables and give it 1 minute.

8. 7

   Add the wine, broth, thyme and bay leaves, stirring until no streaks of tomato paste remain.

   
9. 8

   Nestle the ribs back into the pot so they sit down in the liquid (see Notes on liquid level).

10. 9

    Put the lid on and transfer to the oven for 3 hours. The ribs are ready when two forks pull the meat apart without resistance.

11. 10

    Lift the ribs out gently so the meat stays attached to the bone. Keep them covered and warm.

12. 11

    For a smoother sauce (optional), pour the liquid through a strainer, pushing on the vegetables to squeeze out every bit of flavour. Pour it back into the pot and bring to a simmer. Let it bubble down if you want it thicker, splash in water if it is too thick, and season to taste.

13. 12

    Serve the ribs with plenty of sauce spooned over.