Braised beef short ribs in red wine

Celebration time - Part 3.

Ingredients (serves 8):
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1.5kg beef short ribs, cut into chunks
1/2 cup olive oil
1 large onion, cut into large pieces
2 carrots, cut into large pieces
2 stalks celery, cut into medium-sized pieces
1 leek (white part only), cut into large pieces
1 tomato, seeds removed and chopped
4 cloves garlic, peeled
1 tbsp tomato paste
1 bottle dry red wine
3 cups beef stock
2 bay leaves
1 sprig thyme
4 sprigs flat leaf parsley

Method:
1. Pre-heat oven to 160 deg C. Mix the flour, salt and pepper, and coat the ribs with the mixture. 2. In a large oven-proof pot with a lid, heat the olive oil over medium heat till hot, but not smoking. Fry the ribs till golden on all sides. Remove and set aside.
3. In the same pot, fry the onions, carrots and celery for 7 minutes. Add the leek, tomato and garlic and fry for 2 minutes. Then add the tomato paste and mix well.
4. Add the wine and cook over high heat for 10 minutes until it reduces by half. Put in the beef stock, bay leaves, thyme, parsley and bring to a boil. Add the ribs and return to a simmer.
5. Remove from heat. Cover the pot with a round piece of greaseproof paper and the lid.
6. Braise in oven for 3 hours. Cool and keep in the fridge overnight. To serve, skim off the fat and reheat.

Tips:
You can make this dish up to three days in advance. The flavour improves when left to steep.

Recipe source: Simply Her magazine (Dec 2008)