The West

Beef short ribs in red wine reduction
Picture: Robert Duncan

Serves: 3-4

1 orange, cut into segments, peel left on, pith removed, reserve some zest for garnish

1 onion, roughly chopped

1 carrot, roughly chopped

3 sticks celery, roughly chopped

3 cloves garlic, roughly chopped

50ml oil

1kg beef short ribs

2 tbsp tomato paste

1 litre beef stock

2 cups red wine (shiraz)

Cut and wash fruit and vegetables. In a hot pan, seal short ribs. In a big pot, cook vegetables (sweated off in some oil) and tomato paste until just browned, add in beef stock and red wine and bring to the boil. In an oven tray, place the short ribs and the vegetable mix. Seal with baking paper and cooking foil and cook in oven at 180C for 2 hours or until meat is tender. Take ribs out and set aside. Strain liquid and discard vegetables. Reduce liquid until thick and sticky. Coat ribs in reduction and bake for a further 10 minutes. Garnish with orange zest.

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