In Rotwein geschmorte Short Ribs

Directions

1. This recipe allows each person to have 1 whole rib. If you’re serving other courses, it can feed 8 people.

2. Preheat the oven to 140°C (fan) or 160°C (no fan) / 275°F or 320°F.
3. Place a large Dutch oven over high heat and render some of the fat trimmings from the ribs for 5-6 minutes, then remove the excess pieces.
4. Season the ribs with salt on all sides. Place them into the hot pot and sear until you get a deep brown colour on all sides. Remove from the pot and set aside.
5. Add the carrots and onions to the pot with a small pinch of salt and brown well. Then add the garlic, celery, herbs, a few turns of black pepper, and tomato paste. Mix thoroughly.
6. Pour in the red wine and reduce for 6 minutes on medium heat before adding the ribs back to the pot. Cover with the beef stock.
7. Cover the ribs with a cartouche (a piece of parchment paper) and then the lid. Bring to a light simmer.
8. Once simmering, place the pot in the oven and cook for 4 hours, checking after 3 hours. The meat should still hold together but be jiggly and starting to fall off the bone.
9. Once cooked, remove the pot from the oven and take the ribs out. Strain the cooking liquid and begin reducing it over medium heat. Check the salt level as it reduces. Once you're happy with the seasoning, thicken the sauce by dissolving the cornflour in water, starting with half and adding more as needed.
10. Serve the ribs alongside mashed potatoes and green beans, with plenty of sauce.