You may find this causes parts of the site to function unexpectedly. Heat a beef short ribs recipe-sided roasting tray on the hob and add a glug of olive oil.
15 minutes to brown really well on all sides. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil again, basting the ribs with the juices.
4 hours, basting now and then until the meat is tender and falling away from the bone. 3 minutes until crisp and golden. When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic.
