Braised Short Ribs with Red Wine and Root Vegetables

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 medium Carrot
• 2 medium Parsnip
• 1 small Celeriac
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine
• 500 ml Beef stock
• 6 sprigs Fresh thyme

1. Heat the oven to 160°C (320°F). Pat the short ribs dry, then season all over with the salt and pepper and dust lightly with the flour.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the short ribs well on all sides, 10–12 minutes in total, then transfer to a plate.
3. Lower the heat to medium. Add the onion, carrots, parsnips and celeriac and cook, stirring, for 6–8 minutes until starting to soften and take on colour.
4. Stir in the garlic and tomato purée and cook for 1 minute until fragrant and slightly darkened. Pour in the red wine, scraping up any browned bits, and simmer for 8–10 minutes to reduce by about a third.
5. Return the short ribs to the pot and pour in the beef stock, then tuck in the thyme. Bring to a gentle simmer, cover with a lid, and transfer to the oven.
6. Braise for 2 hours 30 minutes, turning the ribs once halfway through, until the meat is very tender and nearly falling from the bone. If the liquid level looks low at any point, reduce the oven temperature slightly and keep the pot covered.
7. Carefully transfer the ribs and vegetables to a warm serving dish. Skim excess fat from the surface of the braising liquid, then simmer on the hob for 5–10 minutes until glossy and lightly thickened; taste and adjust with a little more salt and pepper if needed.
8. Spoon the sauce over the short ribs and vegetables and serve hot. If you have time, let the ribs rest in the pot off the heat for 10 minutes before serving for a more settled sauce.

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