Cooking Instructions

  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 tight fitting 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 my 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 500 ml of essential cuisine veal stock and reduce a little. Thicken with a tablespoon of 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
  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