1.5kg beef short rib on the bone
3 onions (diced)
3 carrots (diced)
3 sticks of celery (diced)
1 tbsp tomato puree
250ml red wine
500ml beef stock
2 x veal jus
2 bay leaves
salt & pepper to taste
mashed potatoes to serve
Put a large heavy based pot on a medium high heat and add a small amount of oil. Season the ribs with salt and pepper and sear in the pan, make sure to get a good colour all round and when browned remove from the pan.
Add the diced vegetable and herbs and cook for 3-4 mins on high. Then add the tomato puree and cook for one minute and add the wine and cook out. When the wine has almost evaporated add the beef stock and veal jus along with the beef short ribs.
Cover with a piece of greaseproof paper and place in an oven @140 degrees C and cook for 3-4 hours.
Remove the beef from the sauce and place to one side. Strain all the bits from the sauce and return the sauce to a pan and reduce down to a sticky consistency. Return the beef to the sauce to coat and warm through for 4-5minutes then serve with creamy mashed potatoes.