Short ribs and mash

Brown the short ribs, sweat carrots and leeks, add a dollop of Keir's fermented tomato sauce, deglaze with a generous glug of red wine and top up with stock before adding the meat back and sticking in the oven.

Low n' slow - the longer, the better.

Serve with buttery mash. Comfort food at its best.

Short ribs and mash