1 kg bone-in beef short-rib
3 Tbsp butter
2 medium onions, sliced
6 medium carrots, scrubbed and sliced into rounds
1 tomato, grated
1 cup red wine
1l beef bone broth
10 sprigs Parsley
8 sprigs Thyme
4 sprigs oregano
2 sprigs Rosemary
2 Bay leaves
6 garlic cloves, peeled and crushed
Himalayan salt and black pepper to taste
Preheat the oven to 180 degrees C.
On the stove-top, melt the butter on high heat in an oven-proof casserole with a lid. Brown the short-rib in the butter evenly on all sides.
Add the carrots and onions, turn down the heat a little and stir while onions brown.
Add the wine, grated tomato, bone broth and salt and pepper to taste. Stir to loosen the drippings on the bottom of the casserole. Bring it to a boil and allow to simmer for about 10 minutes to thicken the sauce a little.
Add the herbs, garlic and bay leaves. Stir them in, put on the lid and place in the oven for 2 to 2 1/2 hours.
Serve over mashed potato or cauli-rice.
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