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




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