- 4 beef short ribs, bone in
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 onions, roughly chopped
- 3 cloves garlic
- 3 tbsp tomato paste
- 500ml De Bortoli Windy Peak Heathcote Shiraz
- 1.5 litre beef stock
- 200g brown sugar
- ¼ bunch sage
- ¼ bunch thyme
- salt and pepper
- cooking oil
Start by heating a braising pan or sauté pan over high heat. Season the ribs with salt and pepper and seal off in a small amount of oil until browned on all sides. Remove the ribs from the pan and set aside. Add the onion to the hot pan along with a pinch of salt and sweat out until it starts to colour. Add in the celery and carrots and cook until they start to soften. Add the garlic, sage, thyme, tomato paste and brown sugar, reduce to a medium heat and cook for 3-4 minutes.
Pour in the red wine and allow to cook for 2 minutes until it thickens. Place the ribs back into the braising pan or into a deep roasting tray with the vegetables and cover with the stock. Cover with foil or a tight fitting lid and place into the oven at 120°C for 8 hours or until the ribs become tender and pull from the bone.
To finish, remove the ribs from the sauce and strip the meat from the bones. Portion into 4 serves. Strain the vegetables from the sauce and reduce by half or until it becomes thick enough to act as a glaze.
Warm the portioned ribs in the finished sauce and once hot, remove and carve into smaller pieces.
Serve with some of the sauce, braised farro and baby spinach or cavolo nero.
Enjoy with Windy Peak Heathcote Shiraz