A good hearty winter comfort dish perfect for the cold and dark nights.
2kg of Ardtornish beef short ribs
2 tbsp of Olive oil
2 Ardtornish carrots, finely chopped
1 Ardtornish onion, finely diced
4 garlic cloves
2 sprigs of rosemary
2 sprigs of thyme
250ml of red wine
185ml of beef stock
500g tinned chopped tomatoes
A pinch of salt
A pinch of pepper
Preparation: 30 minutes
Cook: 2 hours
First preheat the oven to 170C/ Gas 3.
Heat the olive oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides.
Add the finely diced carrots, onion and garlic into the roasting tray and stir until coated in the oil and juices of the meat.
Add the thyme and rosemary sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix thoroughly, leave to simmer until the mixture is boiling and add in the salt and pepper, then put the roasting tin into the oven and leave to slow cook for about 2 hours or until the meat is tender and falling off the bone and the sauce is rich and thickened.