Method

• 1.
  Preheat oven to 180°C.
• 2.
  Heat oil in a large flameproof roasting pan over medium heat. Dust beef in extra flour and cook, in batches of two, for 3-4 minutes until browned. Remove from pan and set aside.
• 3.
  Add butter to the pan and melt, then add bacon and cook for 6-8 minutes until crispy. Add the eschalots and carrot and cook for 5 minutes or until browned. Add the mushrooms and cook for a further 5 minutes or until browned.
• 4.
  Use a slotted spoon to remove vegetables from the pan and set aside.
• 5.
  Add 2 tbs flour to the pan and cook for 2 minutes or until lightly toasted. Add the tomato paste and stir to combine, then add the wine and cook, scraping the base of the pan with a wooden spoon, for 1-2 minutes until reduced by half. Return beef ribs and vegetables to the pan with the stock, bay leaves and thyme and bring to the boil.
• 6.
  Cover with baking paper and foil and transfer to the oven. Bake for 3 hours or until meat is falling off the bone.
• 7.
  Remove beef and vegetables from the pan and set aside. Using a spoon, skim off the top layer of fat/oil and discard.
• 8.
  Return pan with sauce to the oven and bake for 1 hour or until caramelised and the liquid has reduced by half.
• 9.
  Return beef and vegetables to the sauce to warm through, then divide among serving bowls.
• 10.
  Serve with baguette and green beans alongside.