Short Ribs with Spiced Gravy

Method

1. Season the short ribs well with salt and pepper. Brown all over in batches in a hot, oiled roasting tin or heavy pot. Remove and set aside.
2. Fry the onion, carrot, and garlic in the same pan for 5 minutes. Add the tomato paste and stir for 1 minute.
3. Add the wine and let it reduce by half. Add the stock, cinnamon, cloves, allspice, and bay leaves.
4. Return the short ribs to the pan. The liquid should come about two-thirds up the ribs.
5. Cover tightly with foil or a lid and cook at 160°C for 3–3.5 hours until the meat is tender and pulling away from the bone.
6. Remove the ribs and strain the cooking liquid into a saucepan. Reduce over high heat until glossy and sauce-like.
7. Return the ribs to the sauce to glaze before serving.