Slow Cooked Beef Short Ribs Cooler autumnal and winter days calls for slow cooking. And what better way to warm up and make the house smell inviting than cooking up some delicious beef short ribs? Super simple to prepare and cook, this hearty meal is the perfect midweek meal or delicious weekend dinner to enjoy after a long hike or busy day at work.I like to get my beef short ribs from the butcher, but you can also get slow ribs from your local supermarket. Literally set and forget, your house will be warming up in no time, and no doubt will be wafting delicious spices throughout your home or building if living in an apartment. And once cooked, the super succulent meat will be literally falling off the bone!Serve with curried potatoes, or mop up the red wine, tomato gravy with a fresh crusty bread roll.IngredientsShort ribsBeef short ribs from butchers1 onion, slicedCan chopped tomatoesHalf bottle red wineWhole bulb garlic, peeled garlic cloves500ml beef stockSalt and pepper to seasonCurried potatoes1 sweet potato100g butter (85g and 15g for after)1 tbsp paprika1 tbsp garam masala1 tbsp cumin1 tbsp Indian curry powder1 tbsp turmericSalt and pepper to seasonOptionalBread or bread rolls to mop up all that delicious sauceMethodPreheat oven to 180 degrees Celsius. Brown short ribs in a tray with olive oil, salt and pepper. Once browned, add sliced onions, tin of chopped tomatoes, half bottle of red wine, whole bulb of peeled garlic cloves and simmer until wine starts reducing.Add 500ml beef stock and put the tray in oven covered with foil and reduce temperature to 140 degrees Celsius.Baste the short ribs every 30 minutes and cook for around five hours (you can also cook in slow cooker if fits)Meanwhile, peel and chop one sweet potato into cubes. Add 85g butter into a small saucepan to melt.Once butter has melted, add 1 tbsp smoked paprika, 1 tbsp garam masala, 1tbsp cumin, 1tbsp Indian curry powder, 1 tbsp turmeric. Stir spices into the melted butter and brush onto the potatoes. Place onto a baking tray into a hot oven for 30 minutes at 170 degrees (this can be placed into the oven 4 and a half hours into the short ribs cooking).After 30 minutes, transfer potatoes into a saucepan on stove with leftover butter and spices to brown them up. Season with salt and pepper and serve once beef ribs are ready.Meanwhile, after 4 hours 45 minutes cooking, remove foil from beef and continue to cook in oven for another 15 minutes.Once ready, the beef short ribs should be tender. If the sauce is too runny, you can thicken up in a small saucepan.Serve the ribs and potatoes with the tomato wine sauce on top, with spinach or other vegetables on the side.