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Method

  1. Remember to remove your meat from the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 135°C temperature.
  3. Next choose a suitable sized oven proof casserole with a tightfitting lid.
  4. Season the meat just prior to coloring with good quality sea salt.
  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head ofgarlic split in half.
  6. Take a large, heavy based frying pan, and add a few drops pomace orvegetable oil.
  7. Fry the ribs on all sides then transfer to the casserole dish.
  8. Next frythe mirepoix until lightly coloured.
  9. Then add half a bottle of red wine, or a favourite local ale and reduce by two thirds then add 500m1 of Essential Cuisine beef stock,1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
  10. Pour the sauce over the ribs and cover.
  11. Place in the centre of the oven and cook for 3 to 4 hours, the meat should be tender when pierced with a meat fork and pull clean away from the bone. 12. Remove from oven, carefully take out the ribs and keep warm.
  12. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the beef readyto serve.
  13. To bbq, marinade in a oriental or bbq sauce then slow cook under a covered bbq for up to 12 hours at around 75°C until well charred and tender, coming awayfrom the bone.