BEEF SHORT RIB RAGU

SERVES 4-6 PREP 30 MINS COOK 4 HOURS 10 MINS COST $$$$$

2 tbsp olive oil 1.2kg-1.5 kg beef short ribs, seasoned 2 carrots, chopped 2 stalks celery, chopped 1 onion, finely chopped 4 garlic cloves, sliced 2 tbsp tomato paste 1 cup red wine 4 cups beef stock 2 x 400g can diced tomatoes 2 bay leaves ½ cup chopped parsley, plus extra to serve cooked soft polenta, to serve

1 Preheat oven to moderately slow, 160°C. 2 In a large flameproof casserole dish, heat oil on high. Brown ribs 4 mins each side. Transfer to a plate.

3 Reduce heat to medium. Saute carrot, celery, onion and garlic 2 mins until onion is tender. Stir in tomato paste, cook 2 mins. Add wine, cook 2 mins, stirring.

4 Return ribs to pan with stock, tomatoes, bay leaves. Season to taste. Bring to boil, covered, then bake 4 hours or until meat falls off bone. Remove and discard bones and bay leaves. Stir parsley through.

5 Serve ragu with polenta, extra parmesan and parsley.