2.5 kg Beef Ribs
20 g Salt
10 g Pepper, black
50 ml Oil for Cooking
1 Garlic Bulbs, halved
3 Onions, large dice
1 Celery Bulb, large dice
5 Carrots, peeled, large dice
20g Tomato Paste
500ml Red Wine
750ml Beef Stock
2 Bay Leaves
10g Rosemary Sprigs
Method
Pre heat the oven to 120°C
Lightly oil all the beef ribs
Sprinkle beef all over with salt and pepper
Heat a large pot on the stove and brown the ribs all over, remove from the pot, and place in a deep roasting tray
Turn the heat down to medium and add the onions and garlic and cook for about 5min
Add the carrot and the celery and cook for about 10min until the carrots have softened
Add tomato paste and cook for 2min
Add the wine, stock, thyme, bay leaves and rosemary, stir until the tomato has dissolved
Pour the liquid over the browned beef ribs, cover the roasting tray with foil and put into the preheated oven
Check the ribs every 2hours to ensure there is enough liquid in the roasting tray
Once soft and almost falling off the bone, remove from the oven
Carefully remove the ribs and place on a cooling tray
Finish off on the fire with your favourite basting sauce or alternatively use the grill function of your oven