Loo Kitchen

• Extra virgin olive oil
• 4 beef short ribs
• 1 onion, chopped
• 3 carrots, chopped
• 4 cloves garlic, chopped
• 3-4 cups stock
• Splash apple cider vinegar
• Handful parsley, stems and leaves separated. Chop the leaves
• Sea salt and pepper
• 1 cup rice, washed

Preheat oven to 275 degrees. Season the ribs with lots of salt and pepper and allow to come to room temperature for 20 minutes. Brown the short ribs in a very hot pan using olive oil. Sear each side well. Remove the beef to a plate, remove the pan from the heat and ditch the fat.

Return the pan to medium heat and add some fresh oil. Season the onions with sea salt and pepper and cook for 10 minutes. Add the carrots and garlic and stir to combine. Place the short ribs on top of the veggies and pour stock into the pan. The stock should cover half of the short ribs. Add a nice splash of vinegar and the parsley stems. Bring the mixture to a boil and turn down to a simmer. Place in the oven for 5ish hours (until the meat falls off the bone), flipping the meat halfway through cooking.

Remove the pan from the oven. Remove the beef and when cool enough to handle, remove the bones and any unwanted fat. Remove the parsley stems from the dish. Return the beef to the dish and add rice. Bring to a simmer, partially covered and cook according to the rice package directions. When the rice is done, stir in the parsley leaves, turn off the heat and allow to sit for 10 minutes. Enjoy!