Are you looking for tasty ways to get more beef bone broth into your diet? You simply must try this tasty and nourishing one-pot beef short rib recipe. The ribs become very tender and almost fall off the bone from the slow cook and the sauce is rich and flavourful. This one takes time but is so worth it!

Ingredients
1.5kg beef short rib
Salt & ground black pepper
1 large onion, diced
3 carrots, thickly sliced
2 celery stalks, medium sliced
2-3 cloves garlic, bruised
2 tbsp tomato purée
250ml red wine
750ml Carol’s Stock Market Beef Bone Broth
2 sprigs fresh thyme
2 bay leaves

To serve
4 portions mashed potato

Serves
4

Method
Pre-heat oven to 180°C / 160°C fan assisted.

Meanwhile, heat a large Dutch oven over medium high heat on the stove with a generous drizzle of olive oil.

Season the beef short ribs generously with salt and black pepper all over, then working in batches of about 3 - 4 at a time, sear the short ribs on all sides, leaving until browned before turning to sear the next side. Set browned ribs aside on a clean plate and add more oil to the Dutch oven before browning the next batch of ribs.

Once all the ribs have been browned, reduce heat to medium and add another light drizzle of oil, if needed, then add the onion, carrots, celery, and garlic cloves. Cook until veggies have softened, stirring occasionally, 3-4 minutes.

Finally, add the tomato purée and cook for another 1-2 minutes.

Pour in the red wine and scrape the bottom of the pot to loosen any cooked-on bits, then leave wine to simmer for about 5 minutes.

Add the beef bone broth, sprigs of thyme, bay leaves, and a light sprinkle of salt.

Return the browned short ribs to the pot, nestling them in a single layer.

Cover the pot with the lid and place in the pre-heated oven and leave to cook for 2 ½ hours. The meat should be extremely tender and ready to fall off the bone. Remove pot from the oven.

Using a slotted spoon, carefully remove the ribs and most of the whole veggies, setting aside in a clean dish covered with tinfoil. Discard bay leaves and thyme stalks.

Skim the top of the liquid to remove any excess fat, then simmer uncovered over medium heat until sauce has reduced slightly, about 5 minutes.

Taste for seasoning and add more salt and pepper if needed.

Serve short ribs and veggies over creamy mashed potato with plenty of the juices spooned over.