A slow braise for the first cold week

Brown 1.5 kg of short ribs in batches in the Hearth Casserole, then soften onions, carrots and celery in the fat that is left behind. Add tomato paste, a bottle of red wine and enough stock to almost cover.

Low and covered

Lid on, oven at 150 °C, three hours. Check once, at the halfway mark, and turn the ribs. When a fork slides in without resistance, it is done. It is better the next day.