Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice is yours.
Season the ribs with salt and pepper. In a heavy-based pan, heat a tbsp olive oil and once hot, add in the ribs. Brown on all sides until nicely coloured and season with salt and pepper. You'll need to do it in batches, to avoid crowding the pan. Once browned, set aside.
Heat another 2 tbsp olive oil in the pan and add in the onion, celery, carrots and garlic and cook on low heat for 15 mins, until cooked but not coloured.
Add in the red wine and cook on medium for a couple of minutes, before adding in the tomato passata, stock, bay leaves and oregano.
Add the ribs back into the sauce and bring the pot to a boil.
Reduce heat to low and cook with the lid on for 3 hours or until the meat is tender and falling off the bone.
Place cooked ribs onto a plate to shred and discard the bones and sinew. Add the shredded meat back into the sauce.
Taste for seasoning and adjust as necessary.
Serve on top of a bed of buttery mash potato, pasta or polenta and top with some grated parmesan and freshly chopped herbs.