Beef Ribs

As the temperature begins to drop I am becoming more and more tempted to turn on the heater. However, as its still only May I feel like I should wait a bit longer because once I get used to having a toasty warm apartment I defiantly wont want to go back to conserving energy . So my solution is to cook some slow cooked meals on the days I am at home so the oven can heat up the apartment for me :)

I had been wanting to try cooking Beef Ribs for some time now, and luckily Ben my lovely Butcher was happy to organise some for me.

Beef Ribs

 

1.2 kg (3 ) Beef Ribs
1 Carrot
1 Celery stalk
2 small Potatoes
2 small Chilli's
1 teaspoon Smoked Paprika
1 small handful Basil
1 small handful Parsley
Flour to dust
250 grams Red Wine
500g Beef/Lamb Stock

Season beef ribs with salt and dust with flour

Brown off the beef ribs in the pan (a few minutes on each side), put ribs aside

Dice carrots and celery, add to the pan juices of the beef ribs

Cook, stirring for 5 minutes then add chilli, herbs, wine and stock

Bring to boil and continue to cook for another 5 minutes

Place beef ribs in a casserole dish then cover with vegetable/stock mix. Ensure the beef ribs are covered, add more stock or wine if necessary to cover

Put on the lid and place casserole dish into preheated oven at 150 degrees Celsius

Leave to cook for 3-3.5 hours till beef is falling of the bone

Carefully remove beef from the pot and put aside, covering with aluminium foil to keep warm

Sieve and separate the vegetables from the stock (keep the vegies as they taste great as leftovers eg. stirred through pasta)

Put the sieved stock in the fridge to allow the fluid to cool and the fat to separate and solidify - discard fat

Pour the stock into the pan, bring to the boil then simmer to reduce 

Serve the Beef Ribs on top of some creamy mash potato and a generous amount of sauce.