Thanks to The Quarry cafe at Burnetts for this recipe  

Ingredients 

2kg beef short ribs

2 Tablespoons vegetable oil

1 Large onion chopped

4 Garlic cloves

2 Tablespoons tomato paste

2 cups of red wine 

2 cups of bone broth 

1 spring of fresh time

1 spring of fresh rosemary 

2 bay leaves

Salt and pepper to taste 

Directions 

1. Preheat your oven to 160 degrees celsius 
2. Season the short ribs generously with salt and pepper. Heat the vegetable oil in an oven-safe pot over medium high heat.
3. Working in batches, sear the short ribs on all sides until they are browned. (This will take about 5 minutes per batch.) Remove the ribs from the pot and set them aside. 
4. In the same pot, add the chopped onion, carrots, celery, leeks and garlic. Statue the vegetables until they are soft and lightly browned, about 5 minutes. 
5. Stir in the tomato paste and cook for an additional 2 minutes.
6. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for a few minutes until it has reduced slightly.
7. Add the beef broth, thyme, rosemary and the bay leaves to the pot. Return the short ribs to the pot, nesting them into the liquid. 
8. Cover the pot with a lid, or some aluminum foil and transfer into the preheated oven. Braise the ribs for about 4 hours, or until the meat is tender and falling off the bone. 
9. Once the short ribs are cooked, remove them from the pot and set them aside. Skim any excess fat from the surface of the cooking liquid.
10. Strain the cooking liquid into a saucepan and simmer it over medium heat until it has reduced.
11. Serve the short ribs with the braised liquid or sauce and serve them with the vegetables.