Introduction
Method
- Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
- Preheat your oven to 135°C for fan assisted or 145°C for ovens without a fan.
- Next, choose a suitable size ovenproof casserole with a tight fitting lid
- Season the meat just prior to coloring with good quality sea salt
- 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
- Take a large, heavy based frying pan, and add a few drops of pomace or vegetable oil
- Fry the ribs on all sides then transfer to the casserole dish
- Next fry the mirepoix until lightly coloured
- 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
- Pour the sauce over the ribs and cover
- 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
- Remove from oven, carefully take out the ribs and keep warm
- 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
