Ever wondered what to do with beef short ribs?
Well Sundays were absolutely made for these and slow cooking!
2.5 kg bone-in beef short ribs - get the butcher to cut these crossways
salt and freshly ground black pepper
Good splash of olive oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon pasta sauce
1 bottle dry French red wine
2 fresh or dried bay leaves
1 head of garlic, halved crossways
4 cups worth of beef stock
Brown the ribs in oil, onions and garlic.
Add a little flour and season well.
Then remove the ribs and pour in a little wine to deglaze the pan.
Transfer with the rest of the ingredients to a deep casserole dish and slow cook on a medium heat for three hours.
Serve with mash potatoes and carrots.