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Introduction

A dish which is well worth the wait. Low and Slow the meat just falls off the bone, tender and wonderfully delicious beef.

Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 135°C for fan assisted or 145°C for ovens without a fan.
  3. Next, choose a suitable size ovenproof casserole with a tight fitting lid
  4. Season the meat just prior to coloring with good quality sea salt
  5. Make a mirepoix by roughly 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 thyme and a few black peppercorns - another nice addition can be a head of garlic split in half
  6. Take a large, heavy based frying pan, and add a few drops of pomace or vegetable oil
  7. Fry the ribs on all sides then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured
  9. Next, add half a bottle of red wine, or a favorite local ale and reduce by two thirds, then add 500ml of essential cuisine veal stock and reduce a little. Thicken with a tablespoon of cornflour, 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 is perfectly cooked when it falls apart from the bone with tenderness
  12. Remove from oven, carefully take out the ribs and keep warm
  13. 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 ready to serve