A long, slow braise produces succulent and tender beef. Dust beef short ribs with seasoned flour and brown all over in olive oil, then place in a
casserole dish. In the same pan, sauté chopped onions, carrots, celery and garlic (this is a “sofrito”, used as the basis for many Italian sauces),
until softened, then add chicken stock and a glass of red wine, together with sprigs of thyme and rosemary, season with black pepper and pour the lot
over the ribs. Cover and cook in a slow oven, about 130°C, for about 3 hours, turning the ribs from time to time. When the meat is nearly falling
off the bone, remove the ribs to a clean dish and keep warm. Strain the braising liquid and boil down to a nice thick gravy, pour this over the ribs,
garnish with parsley and serve. For the spelt risotto, sauté chopped shallot and garlic in olive oil, then add spelt, stirring until the grains are
coated with oil. Add half a glass of white wine, boil down, then keep adding chicken stock, stirring from time to time, until the spelt is cooked and
creamy. Stir in grated parmesan and chopped parsley and serve with the ribs, alongside a green vegetable.