It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with garlic mashed potatoes and pan-roasted root.
It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with garlic mashed potatoes and pan-roasted root.
6/8 short ribs of beef
2 sprigs of rosemary
6 sprigs of thyme
1 bay leaf
1 celery stalk, halved
3 teaspoons sea salt
2 teaspoons coarsely ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 2.5cm pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 3mm thick
5 garlic cloves, peeled and halved
3 tablespoons tomato paste
3 tablespoons plain flour
125ml ruby port
1 litre full bodied red wine, such as Cabernet Sauvignon
1.5 litres veal stock (Beef stock can be used as an alternative)