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