A long slow braise produces tender flavoursome strands of beef. Served in the slightly sweet/sour braising liquid, this delicious dish can be prepared ahead of time.
Preheat the oven 190℃ (170℃ fan)/375 °F/gas mark 5. Place the short ribs on a board. Combine the flour, mustard salt and peppers and use to dust the short ribs.
Heat the oil in large casserole and down the joint on both sides.
Add the onions, garlic, and sugar around the edge of the meat. Pour in the vinegar, wine and stock. Bring to the boil and cover.
Cook in the oven for 3 – 4 hours until the meat is very tender and falling off the bone.
Remove the meat from the pan. Skim off and discard any fat.
When the meat is cool enough to handle, shred the meat from the bone and discarding any fat and the bones.
Add the meat to the liquid in the pan and reheat until piping hot.
Serve on a bed of mash. Scattered with some chopped fresh parsley.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)