Method

1. Preheat the oven to 160 °C
2. Heat the oil in an oven-proof pot over medium heat. Brown the short ribs on all sides – please don’t overcrowd the pan, do it in batches, removing the meat and setting aside once done. Colour is flavour. Take your time.
3. Once done with the meat, remove some excess oil if required (you only need about a tablespoon in there) add onions and carrots to the pan, cook for 10 minutes until soft, add the garlic and paprika and cook for 1 minute. Then add the tomato paste and cook for 2 minutes.
4. Add the wine and really scrape the bottom of the pan (using appropriate utensils) to get all that flavour through the sauce. Let cook for about 3 minutes.
5. Now return the meat to your pan, add the passata, stock and herbs and bring to the boil.
6. Cover and place in the oven for 2 1/2 – 3 hours until that meat falls off the bone.
7. Once out of the oven, you want to shred the meat and mix it through the sauce. Stop drooling.
8. Serve it with your favourite pasta…. Otherwise, go back one post and make that pasta.