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1
Pre-heat your oven to 170 celcius....... you want to cook these ribs low, and slow!
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2
If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper.
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3
Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!
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4
When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides.
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5
Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree.
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6
You will need to cook the puree for around 1 minute, otherwise it will be bitter.
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7
Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness!
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8
Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half.
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9
Add the beef stock, to make the liquid level cover the ribs about half way up.
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10
Bring to the boil again, and then spoon the liquid over the ribs.
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11
Cover the roasting tray with tin foil, and cook in the oven for 2 1/2 hours.
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12
You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!
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13
Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes.
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14
Now it is time to take your short ribs out of the oven..... take them out of the roasting tray, set them aside and prepare your amazing sauce!
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15
You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray.
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16
The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all.
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17
Then strain the juices through the same sieve that you used for the garlic into the same bowl.
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18
If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency.
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19
Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top.
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20
The pour over the sauce, which should be the right thickness to coat the back of a spoon.
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21
Roughly chop your flat leaf parsley, and sprinkle over the top!
