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  • 3 tablespoons olive oil

  • 4 bone-in short ribs (meaty)

  • 1 onion, finely chopped

  • 1 large carrot, finely chopped

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 tablespoon flour

  • 500ml dry red wine (dreaming tree crush works very well)

  • 500ml veal or beef stock

  • 3 springs thyme

  • 1 bay leaf

  • salt to taste

  • freshly ground pepper​​


Season the ribs with salt and pepper. In a large, heavy pot heat 1 tablespoon of olive oil. Add ribs to the pot and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Remove the ribs from the pot. Heat the remaining oil in the pot. Add the onion, carrot and garlic, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring constantly. Add the wine and veal stock, throw in thyme springs and bay leaf and bring to a simmer. Return the ribs to the pot. Partially cover and cook over moderately low heat until very tender, about 2 hours. Transfer the ribs to a plate, strain the sauce and skim off the fat. Return the sauce to the pot and boil until reduced to about 500 ml, about 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve mashed potatoes, rice, or pasta.


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