Braised beef ribs

Ingredients :

5 – 6 beef ribs, 300-400g/10-14oz each (Note 1)

1.5 tsp each salt and pepper

2 tablespoons olive oil

3 garlic cloves, crushed

1 large onion, chopped (brown, yellow or white)

2 celery ribs, chopped

2 carrots, cut

2 tablespoons of tomato paste.

2 cups (500ml) dry red wine (Note 2).

2 cups (500ml) beef stock/broillon, low sodium.

2 sprigs of thyme (optional).

Instructions :

Preheat the oven to 160C/325F.

Sprinkle beef all over with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half of the ribs and brown aggressively all over (~5 – 7 min total). Remove and repeat with remaining ribs, then remove.

Lower the heat to medium. Add the onion and garlic to the same pot and cook for 2 minutes.

Add the carrot and celery, cook for 5 minutes until the carrot is softened and

Add the tomato paste and cook for 1 minute.

Add wine, broth, thyme and bay leaves. Stir until the tomato paste is dissolved.

Return the beef to the liquid, arranging them so that they are submerged (Note 3).

Cover with lid and transfer to oven for 3 hours, or until meat can be easily pulled apart with forks. (Note 4 Other cooking methods)

Carefully remove the beef, keeping the meat on the bone. (Note 4) Blanket to keep warm.

Equalize all the liquid in the pot, squeeze the juices from the onion, carrot, etc. Return sauce to pot, bring to simmer and stir. Adjust as needed – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed

Place the beef on the serving platter, spoon over the sauce. Serve !

Other cooking methods:

Skillet - 2.5 hours low simmer, lid on

Slow cooker - 8 hours on low, 5 hours on high. Look for beef and sauté the vegetables in a skillet, add the liquid, bring to a simmer then toss everything in a slow cooker. When the beef is fork tender, support the liquid in a large skillet and simmer the liquid rapidly for 10 minutes or until it reduces to a thick consistency Optional: Lightly spray the beef with oil and grill/broil on high for 5 minutes until brown.

Pressure cooker - 1 hour high, follow slow cooker instructions above. Depressurize naturally for 10 minutes, then release the valve.

Instant Pot - Follow the slow cooker instructions above, but toast in your Instant Pot. Cook using the crotch or function