INGREDIENTS
2 kgs (4 lbs) Beef Shortib – Cut Into Sections
Canola Oil For Sautéing
3 Yellow Onions – Chopped
4 Cloves Garlic – Chopped
6 Carrots – Cubed
3 Ribs Celery – sliced
2 Cups Red Wine – I Used A Merlot
Salt & Pepper
1 Tbls Italian Mixed Herbs
Pinch Chili Flakes
¼ Cup All Purpose (Cake) Flour
50 g Tomato Paste
3-4 Cups Beef Or Chicken Stock

METHOD
Oven 140C
1 Heat a large frying pan and brown the short rib on both sides. Do not overfill the pan. You want the meat to brown. Remove from the pan and place into a casserole with a lid
2 Add the onions to the pan and stir until glazed, add the garlic and continue stirring for a few minutes
3 Add the carrot & celery and saute for a few minutes.
4 Turn the heat up and add the red wine and deglaze the pan. Simmer for 5 minutes.
5 Mix the flour and tomato paste and add to the pan. Stir
6 Add the stock, Italian herbs, chili flakes, salt & pepper to taste. Bring to the boil and then pour over the meat. Cover the casserole and place in the oven.
7 Stir every hour and let simmer in oven for 4 hours.
8 Serve with mashed potatoes or rice.