Braised Beef Short Ribs

Season the short ribs well with salt and pepper.

Heat 1 1/2 tbsp of oil in the bottom of a cooking pot, shallow casserole or the removable insert of your slow cooker if you have a sear-and-stew model over a medium high heat. Brown the short ribs, working in batches, and removing them to a kitchen paper lined plate to soak up extra oil. Add more oil to the pan as you work if needed.

Drain off all of the fat except for 1 1/2 tbsp. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are soft, about 8-10 minutes.

Stir in the tomato paste and miso, cooking for a couple of minutes more until caramelized.

Add the red wine and use the wooden spoon to scrape any brown bits off the bottom of the pan. At this point unless you’re already using the slow cooker insert, transfer the contents of the pan to the slow cooker. Add the short ribs along with the milk, tinned tomatoes and sage.

Season well with pepper before cooking for 8 hours on low, or 4 hours on high, until the meat is tender and falling off the bone.

Season to taste with more salt and pepper before serving with mashed potatoes or polenta.