Beef short ribs braised in red wine

2.2 kg beef short ribs (trimmed of excess fat)

225ml red wine

2 tbs light olive oil

1 litre beef stock

85g plain flour

2 large onions (thinly sliced)

2 tbs tomato purée

3 large carrots (peeled and cut into chunks)

4 cloves garlic (roughly chopped)

2 sticks celery (cut into 4cm pieces)

1 tbs fresh rosemary (leaves only, roughly chopped)

Sea salt and freshly milled black pepper

Season the beef and thoroughly coat with the flour.

In a large casserole dish, heat the oil and cook the beef in batches, browning all over, then set aside.

Add the tomato paste and onions to the pot and cook for 5 minutes, occasionally stirring.

Stir in the garlic, rosemary, carrots and celery. Cook for 3 minutes.

Pour in the wine and stock. Bring to a boil then add the beef ribs.

Reduce to a simmer, cover and cook for about 90 minutes until ribs are tender.