Braised Short Ribs with Red Wine and Mushrooms

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 300 g Mushrooms
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine
• 500 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme

1. Heat the oven to 160°C (320°F). Pat the short ribs dry, then season all over with the fine sea salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the short ribs well on all sides, 10–12 minutes total, then transfer to a plate.
3. Lower the heat to medium and add the mushrooms to the pot. Cook for 6–8 minutes until they release their liquid and start to take on colour.
4. Add the onion, carrot and celery and cook for 8–10 minutes, stirring, until softened and lightly browned. Stir in the garlic and cook for 1 minute until fragrant.
5. Stir in the tomato purée and cook for 1–2 minutes to take off the raw edge. Pour in the red wine, scraping up any browned bits, and simmer for 5 minutes.
6. Add the beef stock, bay leaves and thyme, then return the short ribs (and any juices) to the pot. Bring just to a gentle simmer, cover, and transfer to the oven.
7. 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 is bubbling hard at any point, lower the oven temperature slightly.
8. Transfer the ribs to a warm serving dish and loosely cover. Skim excess fat from the surface of the braising liquid, then simmer the sauce for 10–15 minutes until glossy and lightly thickened; remove the bay leaves and thyme stems before serving.
9. Spoon the mushrooms, onions and reduced sauce over the short ribs. Serve hot, with extra sauce on the side.

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