Braised Nature’s Fresh short ribs in sweet garlic, tomatoes & pinot, with baked sweet potatoes

10 mins
5 hrs
  • 1.6kg Nature’s Fresh beef short ribs
  • 8 small sweet potatoes
  • 4 head garlic
  • 8 ripe tomatoes, halved
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 leeks, finely diced
  • 4 sticks celery, finely diced
  • 2 bay leaves
  • 1 bunch thyme leaves
  • 750ml pinot noir
  • 2L beef stock
  • Preheat oven to 200°C. Arrange the sweet potatoes on a rack over a roasting pan, bake for 1 hour, then peel. Wrap the garlic heads in foil and bake for 1 hour, then squeeze out. Season the tomatoes with salt and pepper and arrange on a rack over a roasting pan and bake for 45 minutes.
  • Fry the short ribs in half the olive oil in a skillet over a high heat for 10 minutes, until well-browned. Fry the leeks, celery, bay leaves and thyme leaves in the remaining oil until softened, then transfer to a baking dish with the leek mixture, garlic, tomatoes, pinot noir and stock.
  • Reduce the oven to 150°C, cover the dish, then bake for 4 hours, until tender. Pour the liquid into a saucepan and boil to reduce by half, then puree until smooth. Serve with the ribs and sweet potatoes.