Slow-Braised Short Ribs with Red Wine

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

1. Pat the short ribs dry, then season all over with the fine sea salt and black pepper. Peel and roughly chop the onion, carrots and celery; peel the garlic cloves and lightly crush them.
2. Heat the olive oil in a dutch oven over medium-high heat. Sear the short ribs in batches for 8 to 10 minutes total, turning until deeply browned, then transfer to a plate.
3. Reduce the heat to medium and add the onion, carrots and celery to the pot. Cook for 8 to 10 minutes, stirring and scraping up the browned bits, until the vegetables soften and take on a little colour.
4. Stir in the garlic and tomato purée and cook for 1 minute until fragrant and slightly darkened. Pour in the red wine and bring to a lively simmer, scraping the base of the pot, then simmer for 5 minutes to reduce slightly.
5. Add the beef stock and thyme, then return the short ribs (and any juices) to the pot, nestling them into the liquid. Bring back to a gentle simmer, then cover with a lid and cook on the lowest heat for 2 hours, turning the ribs once halfway, until very tender.
6. Transfer the ribs to a warm dish. Simmer the braising liquid uncovered for 15 to 20 minutes until reduced to a glossy sauce that lightly coats the back of a spoon, then taste and adjust seasoning with a pinch more salt and pepper if needed.
7. Return the ribs to the pot to warm through for 2 to 3 minutes, spooning the sauce over. Serve hot with plenty of the vegetables and sauce.

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