2.2 kg beef short ribs (trimmed of excess fat)
225ml red wine
2 tbs light olive oil
1 litre beef stock
85g plain flour
2 large onions (thinly sliced)
2 tbs tomato purée
3 large carrots (peeled and cut into chunks)
4 cloves garlic (roughly chopped)
2 sticks celery (cut into 4cm pieces)
1 tbs fresh rosemary (leaves only, roughly chopped)
Sea salt and freshly milled black pepper
Season the beef and thoroughly coat with the flour.
In a large casserole dish, heat the oil and cook the beef in batches, browning all over, then set aside.
Add the tomato paste and onions to the pot and cook for 5 minutes, occasionally stirring.
Stir in the garlic, rosemary, carrots and celery. Cook for 3 minutes.
Pour in the wine and stock. Bring to a boil then add the beef ribs.
Reduce to a simmer, cover and cook for about 90 minutes until ribs are tender.
Serve with roast potatoes, glazed carrots and mange tout with the red wine sauce served separately.