Ingredients
3 kg skinless beef short ribs
½ tsp SIDS SALT & PEPPER
¼ cup rice bran oil
3 onions, chopped fine
3 carrots, chopped fine
1 celery stick, chopped finely
¼ cup flour
1 tbsp tomato paste
1 tbsp SIDS GARLIC SAUCE
750 ml bottle Dry Red
12 sprigs thyme
2 bay leaves
1 tbsp garlic, crushed
1 litre beef stock
1 potato, puréed
Chopped parsley to serve
Directions
Season the ribs with SIDS SALT & PEPPER and preheat the oven to 180°C.
Heat 1 tbsp of oil in a large cast-iron casserole on medium, cook all the ribs (in batches) for 1 minute each side. Transfer ribs to a tray then drain off most of the fat from the casserole, leaving about ¼ cup. Add onion, carrot and celery and cook, stirring, until onion is brown. Add flour and tomato paste and cook for 1 minute, stirring constantly. Stir in the wine and SIDS GARLIC SAUCE and bring to the boil, stirring to lift any bits on the bottom. Boil for 20 minutes until the wine is reduced by half, stirring occasionally. Add the ribs plus any juice, thyme, bay, garlic and stock. Season, stir and bring to the boil.
Put the lid on the casserole and cook in oven for 2½ hours until meat starts to fall off the bones. Serve with potato purée and a sprinkle of parsley.
