Prep time: 30 minutes

Cooking time: 3 hours

Total time: 3 hours and 30 minutes

Serves 4

INGREDIENTS

For the Beef Short Ribs:

Olive oil

1.3kg beef short ribs

1 garlic head, cut in half

2 carrots, peeled and sliced

1 medium onion, chopped

30ml (2 Tbsp) flour

15ml (1 Tbsp) tomato paste

375ml (1 ½ cups) red wine

Handful fresh thyme

Handful fresh sage

2 bay leaves

500ml (2 cups) beef stock

Herbs and micro leaves, to garnish

For the Green Herb Sauce:

250ml (1 cup) parsley

250ml (1 cup) coriander

125ml (1/2 cup) mint

Zest and juice of 2 limes

250ml (1 cup) avocado oil

1 small fresh red chili, *optional

Salt and black pepper, to taste

METHOD:

For the Beef Short Ribs:

Pre-heat oven to 170°C.

In an oven proof pot on the stove, heat the olive oil.

Season the short ribs well with salt and black pepper and brown on each side in the pot as well as the two garlic halves. Remove the short ribs and garlic from the pot and set aside.

Add the onions and carrots to the pot and sauté till brown. Add the flour and fry for 1 min. Add tomato paste and stir. Neatly stack the short ribs and garlic head on sautéed vegetables.

Pour in red wine and beef stock and bring to a boil. Add in the thyme, sage and bay leaves and cover with a lid. Transfer the pot to the oven and allow to slow cook for 3 hours until the short ribs are cooked and falling off the bone. You can reduce the sauce if a thicker consistency is required by removing the meat once done.

For the Green Herb Sauce:

Place all of the ingredients into your Nutri Bullet and blend for a smooth and fine sauce. Season to taste.

OR

Chop the herbs to your liking and combine all ingredients and mix in a small bowl for a chunkier herb sauce. Season to taste.