Serves 6
Method
Cut short ribs into individual ribs, trim the extra fat if any and add to a container with lid, pack in tight with baby onions, head of garlic halved and rosemary, then cover with red wine – let marinade for 24 – 48 hours.
Bring out and drain the red wine into a jug with a sieve over to catch the onion, garlic and rosemary. Pat short ribs dry.
Sear ribs until golden all over then remove from the pan, add onions, garlic, mushroom and pancetta and fry with good colour. Add the wine and bring to boil removing the impurities when they rise to the top and reduce by half. Add the stock to over and season with salt and pepper. Cover with cartouche and lid and cook in a pre heated oven at 150’ for around 1.45 – 2 hours.
Remove and rest for 30 minutes. Drain off the sauce carefully and reduce a little to consistency, then pour back over and finish with chopped parsley.