Braised Beef Short Ribs

4 tbsp rice bran oil
9-10 beef short ribs on the bone
1 large onion, roughly chopped
2 carrots, roughly chopped
1 celery stick, roughly chopped
4 garlic cloves, crushed
1x 750 ml bottle red wine
400 g tinned tomatoes
2 strips thinly pared orange peel
2 bay leaves
3 thyme sprigs
1.5 litres beef stock
1 tsp SIDS CRAZY SALT
1 tsp sugar
1 tsp SIDS SALT & PEPPER
VEGETABLE & PANCETTA GARNISH:--
200 g baby carrots
5 shallots, cut in half through the root
Butter
½ tsp SIDS SALT & PEPPER
250 g button mushrooms
150 g unsmoked pancetta, cut in 1 cm dice
Handful flat leaf parsley, chopped

Heat the oil in a large casserole dish. Add ribs and brown all over then set aside.
Add onion, carrots, celery and garlic then cook over a low heat until soft.
Put ribs back into the dish and add wine, tomatoes, orange peel, herbs and beef stock. Season with SIDS SALT & PEPPER and sugar.
Bring to a simmer, fit a lid and cook for 2-2½ hours until beef is tender and drops off the bone.
Transfer the ribs to a plate and cover them with foil.
Strain the liquid through a sieve into a bowl, pushing the vegetables down with a back of a ladle to extract as much goodies as possible. Discard vegetables and herbs. (for soup later)
Pour the liquid back into the casserole dish and boil hard until reduced by ⅔ to make a thickened sauce.
For the vegetable and pancetta garnish, put baby carrots and shallots in a shallow pan. Add 300 ml water and a tablespoon of butter, then season with sugar and SIDS SALT & PEPPER.
Cover with lid, bring to a boil, then simmer until vegetables are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms, SIDS CRAZY SALT and pancetta together with a little butter for a couple of minutes. Add these to the carrots and shallots.
Put the ribs back into the sauce and warm them through for a minute or so, then add carrots, shallots, mushrooms and pancetta.
Serve topped with chopped parsley.