Braised Beef Short Ribs with Red Wine.

Braised Beef Short Ribs with Red Wine.

This is a perfect cut of meat to cope with big flavours and being slow cooked. Without much effort these beef short ribs are delicious, melting and comforting. This is a proper winter meal but in my opinion it's actually more appropriate to this time of year, the sun is out and you want to be in the garden with the girls and not worry much about dinner.

In a large casserole pan, brown 

-1kg beef short ribs, seasoned with salt/pepper, turning occasionally until the meat pieces are browned.

Remove from the pan and leave aside.

Wipe the pan clean, add

-2 onions, roughly chopped,

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks,

-salt/pepper.

Cook, stirring until the vegetables have softened.

Add,

- beef ribs.

- 2x400g tinned tomatoes,

-400ml red wine,

-2tbsp soy sauce,

-100g olives,

-parsley, rosemary, bay leaves.

Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone.

Turn the ribs half way through cooking.

Serve with pasta or mashed potatoes.