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INGREDIENTS
- 800 g beef ribs
- 2 carrots
- 1 onion
- 300 g celery
- 2 cloves of garlic
- 2 sprigs of rosemary
- 2 bay leaves
- 1 glass of red wine
- 500 ml vegetable broth
- Can of peeled tomatoes
- Extra virgin olive oil
- Salt
- Pepper
INSTRUCTIONS
- 1Pat the ribs dry and season them thoroughly with salt. Sear them well in hot oil until browned. Set them aside after searing.
- 2Dice the carrots, celery, onion, and garlic, and sauté them in the same pan used for the ribs, along with the oil. Add rosemary and bay leaf, and pour in the red wine.
- 3Once the alcohol aroma from the pan dissipates, add the broth, canned tomatoes, and finally the seared ribs. Season with salt and pepper.
- 4Let the meat braise under a lid for three hours over medium heat.
