Ingredients
Method
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Oil 50.0 ml
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Beef short ribs 20.0 x
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Red onions 300.0 g
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Carrots 250.0 g
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Celery 250.0 g
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Head garlic 1.0 x
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Thyme sprigs 15.0 g
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Rosemary sprigs 10.0 g
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Red wine 375.0 ml
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Water 1.0 l
Preparation
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Method
- Heat oil in a large pan over high heat. Add ribs, brown well (brown in batches if needed).Then place aside.
- Chop all vegetables roughly and cut garlic head through the middle. Add vegetables and herbs to pan. Cook for 5 minutes over medium heat until starting to soften.
- Pour in red wine, simmer and allow to reduce. Add KNORR Tomato Powder along with water, stirring to dissolve and combine. Bring to boil.
- Transfer ribs to large baking dish. Pour over tomato sauce and vegetables. Cover tightly and cook in a combi oven at 150 degree Celsius for 3-4 hours or until meat is very tender. Alternatively, ribs can be cooked in the pan on the stovetop, covered, for 3-4 hours rather than combi oven if desired.
- Serve ribs with accompaniments such as mashed potato, roasted pumpkin slices and sautéed baby beans.
