Such a great winter warming dish, beef ribs are a really economical cut of meat with lots of flavour due to the make up of fat, boneless meat, intercostal muscle and fat.
It can be a bit of a put off having the large bones to contend with but similar to pork (spare ribs) when slowly braised are fantastically soft and giving. The fat is one of the best parts of this meat and should be a yellow creamy colour.
Known states-side as short ribs and in this country as Jacob’s ladder, we think they are delicious and great value.
1 kilo of beef ribs
2 red onions
2 bulbs of garlic
1 stick of celery
3 bay leaves
1 star anise
1 bottle of red wine
2 whole tomatoes
Tomato paste ( optional)
Salt and pepper
- Season the beef ribs liberally with salt and pepper, you can also had rosemary at this stage or any other herb you fancy.
- Roast the ribs at a high temperature in the oven to get the fat crisp and to brown the meat for 20 minutes at 220
- Take the ribs from the oven and strain the fat, keep to one side.
- Add all the dry ingredients roughly chopped to the bottom a large casserole and place the beef ribs on top,then deglaze the roasting tin with red wine and add to the casserole.
- Cover with foil and place in the oven at 140 for 6-8 hours (grab a beer or glass of wine)
- After the allotted cooking time, strain off the stock and reduce in a pan till a nice gravy consistency is achieved.
- There might be a bit of fat on the surface of the sauce in which case skim off what you can and refrigerate, this will bring the fat to the surface and harden it making it easy to take off.
- To serve warm the ribs in the oven and heat up some plain mash adding a touch of cream and horseradish to your preference, and top off with the sauce.