Ingredients
Directions
Preheat your oven to 160°C. Combine the flour, salt and pepper and dredge the short ribs. Heat the olive oil over medium-high heat, sear the beef on all sides until golden brown.
Remove the beef and set aside. Add onion and garlic into a pot and cook until golden brown, then add the stock.
Return the beef to the pot and bring to a boil. Cover the pot and transfer it to the oven, cook for approx. 2.5 - 3 hours.
Cook your onions over a medium heat and add the mushrooms for 6-8 minutes.
Toss with parsley and season with salt and pepper.
Place the ribs and mushrooms on serving plates and pair with ‘The Villain’ Cabernet Sauvignon.
Ingredients
Directions
Preheat your oven to 160°C. Combine the flour, salt and pepper and dredge the short ribs. Heat the olive oil over medium-high heat, sear the beef on all sides until golden brown.
Remove the beef and set aside. Add onion and garlic into a pot and cook until golden brown, then add the stock.
Return the beef to the pot and bring to a boil. Cover the pot and transfer it to the oven, cook for approx. 2.5 - 3 hours.
Cook your onions over a medium heat and add the mushrooms for 6-8 minutes.
Toss with parsley and season with salt and pepper.
Place the ribs and mushrooms on serving plates and pair with ‘The Villain’ Cabernet Sauvignon.