2 cups (500ml) dry red wine π·
2 cups (500ml) beef stock/broth, low sodium π²
2 sprigs thyme (optional) πΏ
Instructions:
Preheat oven to 160C/325F. π₯
Sprinkle beef all over with salt and pepper. π§πΆοΈ
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 β 7 min in total). Remove and repeat with remaining ribs, then remove. π₯©
Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes. π§
π§
Add carrot and celery, cook for 5 minutes until carrot is softened and sweet. π₯πΏ
Add tomato paste and cook for 1 minute. π
Add wine, broth, thyme, and bay leaves. Stir until tomato paste is dissolved. π·π²
Return beef into liquid, arranging them so they are submerged. π₯©
Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. π½οΈ
Remove beef carefully, keeping the meat on the bone. Cover to keep warm. π₯©
Strain all liquid in the pot, pressing juices out of the onion, carrot, etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary β simmer to reduce/thicken, add water to thin, season with salt and pepper if needed. π₯
Place beef on serving plate, spoon over sauce. Serve! π½οΈ
Other Cook Methods:
Stove: 2.5 hours on low simmer, lid on. π²
Slow Cooker: 8 hours on low, 5 hours on high. Sear beef and sautΓ© vegetables in a skillet, add the liquid, bring to simmer, then tip it all into a slow cooker. When beef is fork-tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown. π²
Pressure Cooker: 1 hour on high, follow slow cooker directions above. Depressurize naturally for 10 minutes, then release valve. β²οΈ
Instant Pot: Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using the above times. π²
Enjoy!! π
