1kg of beef short rib
1 pint / 2 cups red wine
2 cups of beef broth (or more as required)
1 onion diced
1/2 cup of mushrooms diced
5 cloves of garlic
Fresh rosemary
Bay leaves
Salt & pepper

Preheat the oven to 350.

Cut the ribs into roughly 1.5 inch cubes. If the bones have to be removed, keep them and treat them the same. Salt on one side. Heat oil in a dutch oven over medium high heat. . Sear the beef on all sides. Salting as they are rotated. Remove once they are seared.

Reduce heat to medium low and add the onions. Once they have sweat for a bit add the mushrooms. After a minute or so add the garlic. After a couple of minutes, deglaze the pan with the wine. Add the herbs and the beef. Cover with beef stock.

Put covered dutch oven in the oven for 3 hours stirring occasionally.

Remove the beef and bones and return the dutch oven to the stove top. Simmer to reduce by half, then strain the solids out. Return the sauce to the pot. Reduce by half again, and add the meat back in to coat.

Serve atop mashed potatoes pouring any extra sauce over top.

The solids can be boiled, restrained and reduced for a special addition to future dishes.