Braised Beef Ribs
Ingredients
3 Beef Ribs
Sprinkle of sea salt
Sprinkle of Traeger rub or any meat rub
1 bulb of garlic
2 onions
6 cloves black garlic
3 sprigs rosemary
6 rashers streaky bacon
1 tin chopped tomatoes
1 handful parsley
1 heaped tsp dried tarragon
½ tsp ground cinnamon
200ml red wine
700 ml beef stock
2 bay leaves
1 tsp marmite
Method
- Take your beef ribs out at least an hour before cooking to acclimatise
- Trim your ribs of any hard fat then season with salt and traeger rub or spices and set aside
- Finely chop your onion, parsley & black garlic
- Dice your onion and chop your bacon into small pieces
- Cut your garlic in half and leave in the skin
- In a hot pan seal your meat until golden on both sides then place in a casserole dish
- In the same hot pan add your onion and bacon then as it begins to colour add 1 sprig of rosemary, cook until golden
- Add in your wine, Marmite, cinnamon, black garlic, parsley and tarragon and allow it to reduce then add all of this to your casserole dish
- Pour in your beef stock, remaining rosemary, and whole garlic and tin of chopped tomatoes, stir it all in
- put a lid on it and put in the oven at 150℃ for 5 hours turning the ribs very carefully mid way
- After five hours carefully remove the ribs onto a plate and pour all of the contents of the dish through a sive so the sauce collects in a pan be sure to squash through as much goodness as possible into the pan.
- scoop off any fat that has risen to the top, i use kitchen roll as it only soaks up the oil!
- put the ribs back into the sauce and put the casserole dish back in the oven at 150℃ for another hour then serve
- I served this with mash potatoes and veg
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl