Ingredients:

2 tablespoons olive oil

1kg/2 pounds beef short ribs patted dry with paper towel, Note 1

¼ teaspoon salt

¼ teaspoon black pepper

2 large carrots peeled and finely chopped, Note 2

1 cup celery finely chopped, Note 3

1 cup onion peeled and finely chopped, Note 4

400 grams/14 oz diced tomatoes Note 5

2 tablespoon tomato paste

1 tablespoon garlic minced

1 teaspoon dried parsley

1 cup/250ml red wine

1 cup/250ml beef stock

2 cubes beef bouillon

2 bay leaves

Serve with (optional):

polenta cooked according to packet instructions

Gremolata (optional):

2 tablespoon parsley

1 tablespoon lemon zest

½ tablespoon garlic minced

Instructions:

Preheat Oven

Set oven to 180°C / 350°F / Gas Mark 4.

Season Ribs

Arrange ribs in a single layer on a cutting board. Pat dry and sprinkle with salt and pepper.

Sear the Meat

Heat vegetable oil in a large Dutch oven over high heat. Sear ribs for 3 minutes per side until golden brown. Remove and place on a plate lined with paper towels.

Sauté Vegetables

In the same pot, sauté carrots, celery, and onion for 3 minutes over high heat. Add garlic, tomato puree, and oregano, stirring for another 2-3 minutes.

Build the Sauce

Add the crushed tomatoes to the pot. Return the ribs on top of the vegetables. Crumble the bouillon cubes into the sauce. Reduce the heat to low and stir.

Add Bay Leaves and Bake

Tuck the bay leaves into the center of the pot. Cover with a lid and transfer to the oven. Bake for 3 hours, turning the ribs every hour.

Prepare the Side

While the ribs bake, prepare mashed potatoes or pasta according to package instructions.

Make Gremolata (Optional)

Mix parsley, lemon zest, and garlic in a small bowl.

Serve

Place a generous portion of mashed potatoes or pasta in a bowl. Add the braised vegetables and top with ribs. Sprinkle with Gremolata for added freshness.

Enjoy this hearty and comforting meal!