RED WINE BRAISED SHORT RIBS WITH A ROSEMARY MASH

What You’ll Need:

• 5 lbs English Cut Short Ribs
• salt & pepper
• coconut oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tbsps flour
• 1 tbsp tomato paste
• 1 750ml bottle of full-bodied red wine
• 10 sprigs of flat leaf parsley
• 2 sprigs of rosemary
• 4 sprigs of oregano
• 8 sprigs of thyme
• 2 dried bay leaves
• 1 head of garlic, halved cross-wise
• 4 cups water

Method:

1. Season & brown your short ribs on all sides in coconut oil and preheat your oven to 350F
2. Put your browned short ribs on a plate to rest
3. Add some more oil if needed and brown your onions celery and carrots for 5 mins, stirring and scraping the bottom of the pan to pick up all the brown bits
4. Add in your tomato paste and let it come to a deep brown colour (2-3 mins)
5. Add your half bottle of wine, bring to a boil, then simmer for 20 mins until reduces half in size
6. Add in your whole herbs, garlic and ribs
7. Cover and put in the oven for 2 – 2.5 hours, until the meat falls off the bone.
8. Plate and serve with good mashed potatoes, I love a good rosemary in mine 🙂