Red Wine Braised Short Ribs

1) Thaw Meat - In the sink filled with cold water or refridgerator overnight

2) Preheat the oven – Preheat the oven to 160°C (325°F)

3) Season the beef – Sprinkle the beef short ribs with salt and pepper on all sides.

4) Sear the beef – Heat the tallow in a large, deep, heavy-based ovenproof pan (dutch oven) over medium–high heat. Sear the beef on each side, usually about 2-3 minutes per side, until golden and browned. Set aside on a plate.

5) Add the vegetables – Reduce the heat to medium. To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.

6) Add the remaining ingredients – Add the tomato paste and cook, stirring, for 1–2 minutes. Stir the flour into the pan covering all the vegetables. Once covered, add the red wine, beef or meat stock thyme, oregano and bay leaves. Bring to a gentle boil. Add beef ribs to pan. Try to ensure ribs are submerged into the liquid to avoid them from drying out in the oven.

7) Bake – Cover with lid and braise in the oven for 2.5-3 hours, or until the beef can easily be pulled apart with two forks. Check at the halfway point and turn the beef over if it’s starting to look dry on one side.

8) Remove from oven – let stand for 10 minutes with lid on. Remove from pot and serve with juices.

Complimentary Sides

• Mashed potatoes or cauliflower
• Sourdough bread
• Simple green salad

Recipe Notes

• Red wine is optional. It enhances the flavour but may be a bit too strong for younger tastes. You can take out the wine and add more stock/broth (equal parts).
• It doesnt matter what kind or red wine you use. We usually use up a leftover bottle from entertaining guests. 
• If you want to make this gluten free, substitute the flour with corn starch.  

Leftovers

• Keep leftovers in container for up to 4 days. Slowly re-warm on medium low.