3 kilo short ribs with bone (around 6 big pieces)
3 big onions roughly cut
3 medium carrots sliced
4 celery stalks chopped
2 TBS heaped tomato paste
1 ts crushed black pepper
1 ts salt
3/4 bottle red wine
1 beef maggie cube
2 TBS beef bouillion powder
4 cups water
1 10 cm sprig of green thym
2 drops liquid smoke
1 ts Worcestershire sauce
barbecue sauce

Sear ribs on all sides and set aside, disregard the burned oil.
In a clean pot to be used in the oven later, add 2 TBS oil, and saute onions till light blonde then add the carrots, 5 min add the celery and pepper
continue saute for like 7 min then add tomato paste, mix well and saute for 2 min then deglaze with wine.
Add everything to the pot including the meat EXCEPT barbecue sauce.
Simmer in oven on 180c for 3 hours.
Remove meat carefully and put in a clean covered pot aside.
Strain the liquid from the oven pot and reduce to thicken to use as sauce.

To prepare a plate:
Brush meat with barbecue sauce and put in oven with the upper burner on for like 5 min, put in plate with the reduced sauce on top.

This recipe currently has 0 comments. Add your own comment in the right hand menu.