Method
Serves 8
Preheat oven to 180°C.
In a large bowl combine flour, salt and pepper. Toss short ribs
in seasoned flour, shake off excess flour and transfer ribs to a
tray.
Melt butter in a heavy-based frypan over a medium-high heat.
Increase temperature to high. Add short ribs and sear on all sides
till well browned. It may take two pan-loads to complete this
stage.
Transfer short ribs to a roasting pan sitting ribs snugly
together.
Return searing pan to medium heat and add oil and onions. Cook
gently till just soft, about 3-4 minutes. Add garlic, carrots,
celery, bay leaves and rosemary and cook for a further 4-5 minutes.
Spoon over seared ribs.
Return searing pan to a high heat and pour in wine. Deglaze
pan and reduce wine by half. Add stock, salt and pepper. Bring
to the boil then pour into the pan with the vegetables and
beef.
Cover roasting dish with aluminium foil and cook in oven for
3-3½ hours, or till ribs are very tender and liquids have thickened
slightly. Remove from oven and taste for seasoning.
Preferably cool and then leave overnight in the
refrigerator.
Before reheating scrape fat off the surface and discard or reserve
for another use. Reheat and serve hot with Honeyed Kumara Mash and
Warm Haricot Beans with Pine Nuts (check out my other recipes on
The Food Show website).
If serving immediately cook for 3½ hours. If you intend to
cool then reheat, cook for the lesser time of 3 hours.
To reheat
Leave braised ribs in a single layer in roasting pan
covered with aluminium foil and place into 150°C oven for 1
hour or till heated through.