- 2.5kg Firstlight wagyu beef short ribs
- 3 Tbsp olive oil
- 1 medium onion, diced
- 3 carrots, diced
- salt and pepper, to taste
- 1/4 cup standard flour
- 1 cup red wine
- 2 1/2 cups beef broth
- 2 Tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- In a heavy-bottomed pot, heat one tablespoon of oil. Add onion and carrots and cook for a few minutes, stirring constantly, until onion is golden brown. Remove vegetables from pan and set aside.
- Generously season the ribs with salt and pepper and coat with flour, shaking off any excess.
- Add two more tablespoons of oil to the same pot and increase heat to high. Add ribs, making sure to leave room between each one to allow the heat to penetrate. Sear on all sides until brown, or about one minute per side. Remove from pan and set aside.
- Add wine and bring to the boil for a couple of minutes to deglaze the pan. Scrape the bottom of the pan to release any gnarly flavourful bits.
- Add beef broth, tomato paste, ribs, vegetables and whole sprigs of thyme and rosemary. Season with salt and pepper, as needed.
- Pop the lid on and gently simmer for at least two hours. Or, you can use a slow cooker to braise the rib stew for four hours. After cooking, the ribs should be tender and fall off the bone. Before serving, remove the thyme and rosemary, and skim off any fat from the top of the stew.
- Serve ribs on a bed of warm mashed potatoes, or organic quinoa. Don’t forget to drizzle a generous spoonful (or two) of gravy from the pot.