• 4x250g beef short ribs, seasoned with salt and pepper
  • 2 cloves crushed garlic
  • 2 onions, cut into chunks
  • 2 carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 2x400g tin tomatoes
  • 400ml red wine
  • 2tbsp soy sauce
  • 100g olives
  • 2tbsp chopped parsley
  • 2 bay leaves
  • 4-5 sprigs rosemary


  • STEP 1
    In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
  • STEP 2
    Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
  • STEP 3
    Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.

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