Slow cooked beef short ribs

I used a recipe from RecipeTin eats as the base but worked with what I had at home. Result is amazing for a winter evening.

Ingredients

• 4 beef short ribs

• 2 leeks, halved and sliced

• 1 white onion, diced

• 10 cherry tomatoes

• 2 bay leaves

• 2 tbsp butter

• 2 tbsp flour

• 2 tbsp tomato paste

• 2 tbsp soy sauce

• 250 ml red wine

• 500 ml beef stock

• 1 tsp thyme

• Salt and pepper, to taste

Method

1. Prepare the Ribs:

• Season the short ribs generously with salt and pepper.

• Heat a large, heavy-based pot or Dutch oven over medium-high heat. Add the butter and sear the short ribs on all sides until golden brown. Remove and set aside.

2. Sauté the Vegetables:

• In the same pot, add the leeks, onion, and a pinch of salt. Sauté for 5-7 minutes until softened.

• Stir in the cherry tomatoes, bay leaves, and thyme. Cook for another 2 minutes.

3. Build the Sauce:

• Add the tomato paste and flour, stirring well to coat the vegetables.

• Pour in the red wine, scraping the bottom of the pot to deglaze and lift all the flavor.

• Add the soy sauce and beef stock, stirring to combine.

4. Slow Cook the Ribs:

• Return the seared ribs to the pot, ensuring they’re submerged in the sauce. Bring the mixture to a gentle simmer.

• Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C. Cook for 3 hours, or until the ribs are tender and falling off the bone.

5. Finish and Serve:

• Taste and adjust the seasoning if necessary. Remove the bay leaves before serving.

• Serve the ribs with the rich sauce spooned over the top, alongside creamy mashed potatoes or just with crusty bread.