Ingredients

• 2 x 3-point beef short ribs
• salt, to taste
• any rub of your choice (e.g., coffee rub)
• 3 tbsp (44.4 ml) peanut oil
• 2 carrots, sliced 1cm (about 0.4 inch) thick
• 2-3 banana shallots or yellow onions, peeled and halved
• 8 cloves garlic, crushed
• 250ml (about 1 cup) red wine (white wine can be substituted)
• 2 large sprigs of rosemary
• a small bunch of thyme
• 1 tin whole peeled tomatoes
• 2 litres (about 8.5 cups) chicken stock
• flat-leaf parsley, for garnishing
• pickled onions, for garnishing

SALSA VERDE

• 1 full cup of picked basil leaves
• 1 full cup of picked parsley leaves
• 1/2 cup of picked mint leaves
• 3 cloves of garlic
• 1.5 tsp of Dijon mustard
• juice of 1 lemon
• a pinch of salt
• 100ml (about 3.4 fl oz) of olive oil