American-style ragu

Food and Wine crossed with Jamie Oliver. Serves ?. 10 steps

1.5 kg beef short ribs Place snugly in baking dish, season with salt and pepper, sprinkle with olive oil. Cover tightly with a double layer of tin foil. Cook 7–8 hours at 100°C. combine, discarding the bones and excess fat from the meat but keeping the juices; cover partially and simmer over low heat, turning the ribs occasionally, about 3 hours or until the sauce is thick. 2 tablespoons olive oil   cook until golden 2 medium onions chop finely 1 carrot peel and slice   stir in and cook 2 minutes 2 tablespoons tomato paste 3 cloves garlic mince 1 teaspoon dried oregano 1.6kg canned whole peeled tomatoes crushed by hand   mix in, bring to boil

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