3 kg (7 lb) short ribs (asado) cut into 5-8 cm (2-3 inch) pieces.
2 tablespoons olive oil
2 large onions peeled and roughly chopped
6 cloves garlic crushed
2-3 tablespoons chopped fresh parsely
A handful of fresh basil leaves chopped
A few fresh oregano leaves chopped (or 1 teaspoon dried oregano)
1 800 g (28 oz) can of crushed tomatoes
100 g (4 oz) tomato paste
1 tablespoon sugar
1½ cups red wine
2 bay leaves
How to do it
1. In a large skillet or wok, saute the onions in the olive oil until golden. Add the garlic and stir for a few seconds then add the parsely, basil, crushed tomatoes, tomato paste, sugar and wine and bring to the boil. Simmer for about 5 minutes.
2. Place the ribs in the slow cooker, add the bay leaves and pour the sauce over the top.
3. Cook on low heat for 8 hours. If you don’t have a slow cooker, you can place the ribs and sauce in a deep roasting pan and bake covered at 150°C (300°F) for about 4 hours, basting every now and again.