Servings: 4-5
Ingredients
2.5kg short ribs from Hudson Meats
125ml passata from Hudson Meats
100ml balsamic vinegar from Hudson Meats
500ml red wine
500ml beef stock
2 tbsp olive oil
8 cloves minced garlic
1 red onion finely diced
1 carrot finely chopped
1 celery stick finely chopped
3-4 sprigs thyme
1 sprig rosemary
2 tsp salt and pepper
2.5kg short ribs from Hudson Meats
125ml passata from Hudson Meats
100ml balsamic vinegar from Hudson Meats
500ml red wine
500ml beef stock
2 tbsp olive oil
8 cloves minced garlic
1 red onion finely diced
1 carrot finely chopped
1 celery stick finely chopped
3-4 sprigs thyme
1 sprig rosemary
2 tsp salt and pepper
Method
- Preheat oven to 170C.
- Season short ribs with 1 tsp salt and pepper.
- Heat 1 tbsp olive oil in a large oven safe pot over high heat. Brown short ribs and
- remove from pan.
4. Turn down heat to medium, add onion and garlic. Cook until translucent. Add carrot
and celery.
5. After a minute, add thyme and rosemary along with passata and balsamic vinegar.
6. Add wine and broth. Bring to a simmer.
7. Place short ribs back in pan.
8. Cover and transfer to oven for 2 hours.
9. Serve over blanched greens and mash.
Recipe by Sarah Ahmed : @nourish.glow.repeat