Braised Short Ribs of Beef in Red Wine

Ingredients
2.5kg skinless beef short ribs, cut into individual ribs (about 9cm long)
Sea salt and freshly ground black pepper
1/4 cup (60mL) olive oil
3 onions, finely chopped
3 carrots, finely chopped
1 stick of celery, finely chopped
1/4 cup (35g) plain flour
1 tbsp tomato paste
1 x 750mL bottle dry red wine (Shiraz)
12 sprigs thyme
2 fresh bay leaves
1 bulb garlic, halved widthways
1 litre, Veal Stock

Method
1. Preheat oven to 180°C.
2. Season the beef ribs with salt and pepper. Heat 1 tbsp of olive oil in a large enamelled cast-iron casserole over medium-high heat. Working in batches, and adding extra oil to the casserole as needed, cook the short ribs for 1 minute on each side, turning until golden all over. Transfer the ribs to a baking tray, then drain off most of the fat from the casserole, leaving about 1/4 cup (60mL).
3. Add the onion, carrot and celery to the casserole and cook over medium-high heat, stirring frequently, for 8 minutes or until the onion is browned. Add the flour and tomato paste, then cook, stirring constantly, for 1 minute or until well combined. Stir in the wine, then bring to the boil, stirring to scrape up any caught pieces from the base of the casserole. Boil for 20 minutes or until the wine is reduced by half, stirring occasionally. Add the short ribs and any of their juices, along with the thyme, bay leaves, garlic and stock, then season to taste, stir and bring to the boil.
4. Cover the casserole with a lid, then transfer to an oven and cook for 2.5 hours or until the meat is tender and starting to fall off the bones. Season to taste.
5. 30min before ready, make a sweet potato mash and 10 min before serving, steam or fry broccolini.

Serves 6