Slow braised beef short ribs in red wine sauce

Serve with parmesan and garlic mashed potato, steamed broccoli and carrots, airfried parsnips and airfried sprouts with maple syrup and cayenne pepper.

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Step 1

Season the ribs and leave out at room temperature for half an hour. In frying pan add a table spoon of olive oil and turn up to a high heat. Sear the ribs in all sides to a dark brown colour. Place Ribs in a slow cooker along with all the ingredients and wine and turn on high for 4 hours.

Step 2

Once cooked, remove the ribs and run the liquid and vegetables through a sieve. Place in a saucepan and bring to the boil. Add two tablespoons of plain flour and whisk until the sauce beging to thicken.