Short Ribs in Wine Sauce
1.5 kg (approx. 3.3 lbs.) short ribs cut into six cubes
2 glasses of sweet red wine
1 teaspoon dry rosemary or a sprig of fresh rosemary
2 teaspoons coarse salt
1 heaping teaspoon coarse black pepper
3 whole garlic cloves
1/2 cup of sugar
4 tablespoons olive oil
1.5 liters of hot water or beef stock
3 tablespoons silan (date honey)
2 tablespoons corn flour
1 cup cold water
In a deep pan, sear the short ribs on all sides with a teaspoon of olive oil. Remove from pan and place in a baking dish.
For the sauce …
In the same pan, after removing the short ribs, add the wine to the meat juice that formed in the pan and reduce slightly. Add the rest of the ingredients and continue to reduce for 3 minutes.
Add the water and bring to a boil.
Thicken with corn flour mixed with cold water until the sauce has a smooth consistency.
Pour the sauce over the meat until fully covered, wrap in baking paper and foil and place in the oven at 15O C (300 F) for 3 hours.
Serve on a bed of mashed potatoes with roasted chopped chestnuts