Herby braised short ribs

Serves 6

3 tbsp olive oil 2kg bone-in beef short ribs, cut crosswise into 5cm pieces Salt and black pepper 3 onions, chopped 3 carrots, chopped 2 celery stalks, chopped 30g plain flour 1 tbsp tomato purée 250ml bottle of dry red wine 8 sprigs of thyme 4 sprigs of rosemary 2 dried bay leaves 600ml beef stock

To serve:

Mashed potato

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4.

2 In a large ovenproof casserole, heat two tablespoons of the oil over a high heat. Season the short ribs and brown them on all sides, working in batches. Transfer the ribs to a plate.

3 Reduce the heat to medium. Heat the remaining tablespoon of olive oil and cook the onions, carrots and celery until the onions start to brown. Add the flour and tomato purée and cook, stirring, for 2-3 minutes.

4 Pour in the wine and add the ribs back into the pot. Turn up the heat and bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes until the liquid reduces by half.

5 Add the herbs and stock. Bring everything to a boil, then cover the casserole dish and transfer into the oven.

6 Cook for 2½ hours until the ribs are soft and tender.

7 Remove the sprigs of herbs. Serve the short ribs over creamy mashed potatoes and top with the vegetables and sauce. Per Serving 745kcals, 30.1g fat (9.8g saturated), 16.6g carbs, 5.2g sugars, 75.7g protein, 2.5g fibre, 0.71g sodium