Beef ribs in red wine sauce

Marinade the beef ribs overnight with salt

Preheat the oven to 350 degrees F.  (175 degrees C)

Make the sauce:

• finely chop up 3 to 4 onions and caramelise in fry pan. add a teaspoon of sugar to speed up caramelisation

• Add a half a cup to one cup of red wine and reduce

• add beef stock concentrate

• add a teaspoon of mixed herbs

• taste and season if necessary

• add 3 cloves of garlic crushed

In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. 

Add the sauce to the pan and stir, scraping off any browned bits into the sauce

Add 3 cloves of garlic, crushed

Add the 3 carrots, skin peeled and roughly chopped.

Return the meat to the pot and add a cup or two of boiling water

Season with salt and pepper, to taste.

Gently simmer for 10 mins with the lid on.

Cover and braise in the oven for 3 hours