Ingredients:
- 4x meaty Short Ribs
- 2 cups veal stock
- 1 cup red wine
- 2 cups diced onion, celery & carrot
- 2 cloves garlic
- 1/4 cup fresh thyme
- 1/4 cup fresh rosemary
- 3 bay leaves
- 2 tbsp olive oil
- Salt & pepper
Dates:
- 12 slices double smoked bacon, thinly sliced
- 12 pieces fresh dates, pitted
Directions:
Season ribs with salt and pepper, then sear in pan with oil until browned. Remove meat and add vegetables to pan and continue cooking until brown, add wine and reduce. Add garlic, herbs, veal stock and ribs back into the pan. Bring to a boil, cover and place in preheated oven 350°F for 1 hour.
Continue baking ribs for a further hour, but baste ribs every 20 minutes. Finally, remove cover and cook for a further 15 minutes at 400°F Remove meat from sauce, strain sauce and reduce until sauce thickens, adjust seasoning.
Wrap each date with a slice of bacon. Fry over medium heat until crisp.
To serve, arrange dates around heated spare rib and drizzle with sauce.