Cooking Instructions

• Preheat oven to 160°C/325°F.
• Sprinkle beef all over with salt and pepper.
• Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
• Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
• Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
• Add tomato paste and cook for 1 minute.
• Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
• Return beef into liquid, arranging them so they are submerged.
• Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.
• Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
• 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 - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
• Place beef on serving plate, spoon over sauce. Serve!