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–+ servings
Total Time :5 hours 30 minutes
Servings: 6

INGREDIENTS
 

  • 4.5 pounds/2 kilograms whole beef short ribs roast
  • 5 medium carrots, halved
  • 3 cups/450 grams cooked chestnuts
  • 10 shallots, peeled
  • 2 whole garlic heads, halved crosswise
  • 1 handful fresh oregano sprigs
  • 1 handful fresh thyme sprigs
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Sauce:

  • 1 cup dry red wine
  • ¼ cup date syrup / honey / maple syrup
  • 1 cup boiling water

INSTRUCTIONS

  • Heat the oven to 375°F/190°C (convection). Place the short ribs in a roasting pan with the carrots, chestnuts, shallots, and garlic. Sprinkle it with salt and black pepper.
  • Stir together red wine, date syrup, and boiling water. Pour over the meat and vegetables. Scatter oregano and thyme on top. Cover with a slightly damp piece of parchment, then aluminum foil, then the pan lid.
  • Roast for 40 minutes. Lower the oven to 325°F/160°C on static heat (top and bottom) and cook for 4 hours, covered.
  • Remove the cover, raise the oven to 355°F/180°C, and roast 30 minutes longer until the top is browned. Rest 15 minutes before serving.