|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.