Braised Short Ribs

Ingredients

• 60 ml (4 tbsp) olive oil
• 1.8 kg (4lbs) beef short ribs
• 1 onion, chopped
• 4 celery stalks, chopped
• 2 carrots, chopped
• 2 g (1 tsp) ground coriander
• 2 g (1 tsp) ground cumin
• 2 g (1 tsp) ground cinnamon
• 400 g (1 x 14oz can) chopped tomatoes
• 1 L (4 cups) beef stock
• 15 g (2 tbsp) cacao powder

Instructions

1. 1

   Preheat your oven to 160°C / fan 140°C / 320°F / gas mark 3.

2. 2

   Heat half of the oil in a large ovenproof pot and sear the short ribs on all sides over a high heat.

3. 3

   Add the remaining oil, onion, celery, carrots, coriander, cumin and cinnamon in the pot and cook the vegetables until softened.

4. 4

   Add the tomatoes, stock and cocoa powder.

5. 5

   Bring to a gentle simmer, place the lid on and cook in the oven for 3 hours.

6. 6

   Remove the ribs with tongs and set aside.

7. 7

   Pour the remaining sauce in a high powered blender and process until smooth. Return the sauce to the pot and gently simmer until the sauce reduces and thickens.

8. 8

   Place the ribs back into the sauce and heat through.

9. 9

   Serve with your favourite accompaniments. Enjoy!