#ingredients

• 5 Beef short ribt on the bone
• 1/2 red onion, rough dice
• 1 carrot, rough dice
• 1 stalk of celery, rough dice
• 30 g tomato puree
• 750ml white wine (or a bit less with the stock)
• 200ml beef stock (or plain water or more wine)
• 2 bay leaf
• Salt
• 30g oil

1. salt beef over night
2. brown to make a fond
3. add in mirepoux and cook for 10 minutes
4. add tomato puree and cook until browned (not burnt)
5. deglaze with wine
6. cook on low for 5 hours