Beef short ribs are easy and filling. They are classic comfort food and are perfect for a cold winter night-though we tend to have them all year round. They are also great the next day for lunch in a salad or on a wrap.
• 1 handful of fresh thyme
• 1 handful of fresh oregano
• 1/2 teaspoon salt
• Freshly cracked pepper
• 2 kg beef short ribs, on the bone
• 2 cans of diced tomatoes
• 4 fresh tomatoes, quartered
• 1 cup preservative free red wine
• 1 cup bone broth
Heat up the broth and pour into a big coffee mug.Throw all ingredients into a large casserole dish with a lid. Mix it up so all the beef is coated. The liquid should almost cover all the meat- about 3/4 of the way up.
Place the lid on and pop into the oven at 180 degrees Celsius for as long as you have to spare. It needs a minimum of 4 hours to work its magic but 6 hours makes a delicious and extremely tender dish.
Enjoy with sweet tatie mash and steamed greens.