@sezzy.brown: Day 50 of 100: Red Wine Beef Short Ribs 1.5kg beef short ribs 1 brown onion, finely diced 2 celery stalks, finely diced 5 garlic cloves, minced 2 tbsp tomato paste 1 tsp dried thyme 1 litre beef stock 1 cup red wine 6 - 7 dutch carrots Sea salt Pepper 2 tbsp olive oil Mashed potatoes to serve Parsley to serve Method: Preheat the oven to 130C Season the beef with salt and pepper then brown in a pan using one tbsp of the olive oil then set aside. Bring an oven safe pot to medium heat and add the other tbsp of olive oil. Add the onion with a pinch of salt and saute for 3 - 4 minutes. Add the celery and another pinch of salt and saute for another 3 minutes. Add the tomato paste and garlic with another big pinch of salt and saute for another minute. Add the stock, wine and thyme to the pot, mix then add the beef back to the pot. You want most of the beef to be covered so add extra stock or water if needed. Place the carrots on top then place the lid on and cook in the oven for 3 - 4 hours until the meat is tender and falls off the bone. Serve on mashed potatoes with some fresh parsley and enjoy!
