For the short ribs : preheat the oven to 160C fan / gas 3. Season the short ribs generously with salt and pepper. Heat the olive oil in a large, ovenproof casserole dish over a medium-high heat and brown the ribs well on all sides (do this in batches if needed). Remove the ribs from the dish and set aside. Note, if you don’t have a casserole dish, use a deep baking tray or large oven-safe saucepan. Lower the heat slightly and add the onions, carrots and celery. Cook for 8–10 minutes until softened and lightly golden. Add the garlic and tomato puree and cook for another minute. Pour in the red wine, scraping up any caramelised bits from the bottom of the pan. Let everything bubble for 5–7 minutes to reduce slightly. Return the short ribs to the dish, then add the stock, bay leaves and thyme. The liquid should cover around two-thirds of the ribs. Bring everything to a gentle simmer, cover with a lid and transfer to the oven. Cook for 3 hours, turning the ribs once halfway through, until the meat is tender and easily pulls away from the bone. Note, if using a saucepan or tray, cover it tightly with foil before putting in the oven. Carefully remove the ribs. Skim any excess fat from the surface of the sauce, then simmer the sauce on the hob for 10–15 minutes until slightly thickened. Season to taste. For the mash : when the ribs have around 30 minutes of cooking time left, boil the potatoes in well-salted water until completely tender. Drain and allow to steam dry for a minute, then mash with the butter and milk until smooth and creamy. Season to taste. To serve : spoon the mash onto warmed plates, top with the short ribs and generously ladle over the red wine sauce. Serve alongside a bowl of buttered greens.

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Red wine-braised short ribs

Q: You will need

For the short ribs Beef short ribs 2.5-3kg, or 6 individual, on the bone Olive oil 3 tbsp Onions 3, peeled and roughly chopped Carrots 2 large, peeled and roughly chopped Celery 2 sticks, roughly chopped Garlic 6 cloves, crushed Tomato puree 2 tbsp Red wine 500ml (a medium-full bodied wine like Merlot or Shiraz works best) Beef stock 750ml Bay leaves 2 Thyme 4 sprigs Salt and black pepper to season For the mash Floury potatoes 1.5kg, peeled and cut into chunks Unsalted butter 300g, diced Full-fat milk 100ml, room temperature Salt and white pepper

These fall-apart ribs can be made ahead for a deliciously relaxed Sunday lunch

Matty Grove, head chef of Caper & Cure in Bristol, shares his recipe for red wine-braised short ribs with creamy mash

Serves 6

Oven temp 160C fan / gas 3

You will need

For the short ribs

Beef short ribs 2.5-3kg, or 6 individual, on the bone
Olive oil 3 tbsp
Onions 3, peeled and roughly chopped
Carrots 2 large, peeled and roughly chopped
Celery 2 sticks, roughly chopped
Garlic 6 cloves, crushed
Tomato puree 2 tbsp
Red wine 500ml (a medium-full bodied wine like Merlot or Shiraz works best)
Beef stock 750ml
Bay leaves 2
Thyme 4 sprigs
Salt and black pepper to season

For the mash

Floury potatoes 1.5kg, peeled and cut into chunks
Unsalted butter 300g, diced
Full-fat milk 100ml, room temperature
Salt and white pepper

Method

For the short ribs: preheat the oven to 160C fan / gas 3. Season the short ribs generously with salt and pepper.
Heat the olive oil in a large, ovenproof casserole dish over a medium-high heat and brown the ribs well on all sides (do this in batches if needed). Remove the ribs from the dish and set aside. Note, if you don’t have a casserole dish, use a deep baking tray or large oven-safe saucepan.
Lower the heat slightly and add the onions, carrots and celery. Cook for 8–10 minutes until softened and lightly golden. Add the garlic and tomato puree and cook for another minute.
Pour in the red wine, scraping up any caramelised bits from the bottom of the pan. Let everything bubble for 5–7 minutes to reduce slightly. Return the short ribs to the dish, then add the stock, bay leaves and thyme. The liquid should cover around two-thirds of the ribs.
Bring everything to a gentle simmer, cover with a lid and transfer to the oven. Cook for 3 hours, turning the ribs once halfway through, until the meat is tender and easily pulls away from the bone. Note, if using a saucepan or tray, cover it tightly with foil before putting in the oven.
Carefully remove the ribs. Skim any excess fat from the surface of the sauce, then simmer the sauce on the hob for 10–15 minutes until slightly thickened. Season to taste.
For the mash: when the ribs have around 30 minutes of cooking time left, boil the potatoes in well-salted water until completely tender. Drain and allow to steam dry for a minute, then mash with the butter and milk until smooth and creamy. Season to taste.
To serve: spoon the mash onto warmed plates, top with the short ribs and generously ladle over the red wine sauce. Serve alongside a bowl of buttered greens.

You will need

For the short ribs

For the mash

Floury potatoes 1.5kg, peeled and cut into chunks
Unsalted butter 300g, diced
Full-fat milk 100ml, room temperature
Salt and white pepper

Method

For the short ribs: preheat the oven to 160C fan / gas 3. Season the short ribs generously with salt and pepper.
Heat the olive oil in a large, ovenproof casserole dish over a medium-high heat and brown the ribs well on all sides (do this in batches if needed). Remove the ribs from the dish and set aside. Note, if you don’t have a casserole dish, use a deep baking tray or large oven-safe saucepan.
Lower the heat slightly and add the onions, carrots and celery. Cook for 8–10 minutes until softened and lightly golden. Add the garlic and tomato puree and cook for another minute.
Pour in the red wine, scraping up any caramelised bits from the bottom of the pan. Let everything bubble for 5–7 minutes to reduce slightly. Return the short ribs to the dish, then add the stock, bay leaves and thyme. The liquid should cover around two-thirds of the ribs.
Bring everything to a gentle simmer, cover with a lid and transfer to the oven. Cook for 3 hours, turning the ribs once halfway through, until the meat is tender and easily pulls away from the bone. Note, if using a saucepan or tray, cover it tightly with foil before putting in the oven.
Carefully remove the ribs. Skim any excess fat from the surface of the sauce, then simmer the sauce on the hob for 10–15 minutes until slightly thickened. Season to taste.
For the mash: when the ribs have around 30 minutes of cooking time left, boil the potatoes in well-salted water until completely tender. Drain and allow to steam dry for a minute, then mash with the butter and milk until smooth and creamy. Season to taste.
To serve: spoon the mash onto warmed plates, top with the short ribs and generously ladle over the red wine sauce. Serve alongside a bowl of buttered greens.

Ribs