2 pieces of short ribs
1 chopped carrot
1 chopped brown onion
1 stick chopped celery
2 cloves garlic
2 Tbs tomato paste
1 bottle red wine
4 sprigs thyme
1 bay leaf
5 black pepper corns
1 star anise
Season the short ribs and seal off in a large pan, place into a deep oven proof dish. Add the mirepoix (diced vegetables) and cover with warm water.
Place baking paper on top, then foil and cook at 150 C for 4-5 hours until extremely tender.
Carefully remove the short ribs from the stock and remove the bones, reserving the stock for the sauce.
Cool the meat in the fridge.
Place the bones into a pot, cover with water and boil for 30 minutes. Dry the bones and wipe off any excess sinew, meat etc. Set aside for serving.
For the sauce, cook off the tomato paste for 3-4 minutes, stirring continuously. Deglaze with the red wine and add all the herbs and spices. Cook down until you end up with a thick sludge, add the reserved cooking liquid and reduce until it reaches a sauce-like consistency.
Strain the sauce through a fine sieve and discard all vegetables and herbs.
To serve, heat short ribs in the oven until warm, remove and glaze with the sauce in a serving dish.
Recipe provided by MPD Steak Kitchen