The Best Braised Short Ribs

Recipe | Braised short ribs
Serves 4

Ingredients:
1.5kg beef short ribs 
1 tin good quality anchovies in olive oil
2 onions, sliced 
2 garlic cloves, minced
1 tablespoon tomato paste
Splash red wine (optional)
500ml tomato passata 
1 sprig fresh rosemary
Cracked black pepper 
To serve: your favourite pasta, rice or steamed vegetables

Method:
1. Heat a casserole dish over medium high heat or use the sear function of a slow cooker. Pour the olive oil from the anchovy tin into the pot and brown the short ribs all over, starting with the fat side down. 
2. Once browned all over, remove and set aside. Reduce the heat and add the anchovies and any remaining oil to the pot, and use a wooden spoon to breakdown the anchovies whilst stirring. After a minute, add the onions and garlic and sauté until they just begin to brown. 
3. Add the tomato paste and red wine if using. Mix well for 30 seconds and then stir through the passata and rosemary.
4. Add the ribs back to the dish along with any meat juices on the plate. Put the lid on and roast for 3.5 hours at 160C (check liquid half way through and add 1 cup water or broth if needed) or on high heat in the slow cooker for 5-6 hours depending on the size of the ribs (or low heat for the day).
5. Season with lots of freshly ground black pepper and enjoy with your favourite pasta or veg.