Go Back
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
Braised Beef Ribs
Beefy, tender, gelatinous, unctuous and outrageously good.
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
7
hours
hrs
Course
Main Course
Cuisine
American
Ingredients
2
kg
beef ribs
(www.hillfarmfinest.com)
2
onions, roughly chopped
1
carrot, roughly chopped
1
stick
celery, diced
2
tbsp
tomato puree
250
ml
chicken stock
(home-made)
2
tsp
white vinegar
3
cloves
garlic, smashed or diced roughly
3
bay leaves
3
springs
rosemary
½
tsp
dried thyme (fresh is better)
salt to taste
oil for searing the Beef Ribs
water, as required (filtered if possible)
1
red chilli, for garnishing
chives, for garnishing
Instructions
Day one
Remove excess external fat from the beef ribs.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_25531110_213452_205.mp4
Dry brine the beef ribs and sear on medium heat until browned.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_25590805_122837_191.mp4
After the beef ribs have been seared, add the onion, carrot and celery.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_25720923_110057_049.mp4
Add the tomato puree.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_25801108_101457_519.mp4
Saute the tomato puree for a few minutes.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_26000101_020802_548.mp4
Deglaze the pan by adding the chicken stock and vinegar.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_26001027_101132_338.mp4
Add the smashed garlic, rosemary, bay leaves and add some filtered water.
Add salt, less is better at the moment.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_26130401_233301_249.mp4
Add ½ tsp dried thyme and add the browned beef ribs into the pot. Make sure beef ribs are covered. Top up with water, if required.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_26170601_162925_540.mp4
Bring the braised beef ribs to a simmer, then drop the temperature down to the lowest setting and cook for 6 hours.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_26260816_073757_871.mp4
Check for tenderness after 4 hours.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_27210202_051900_161.mp4
After 6 hours, take out the beef ribs and keep them aside. Strain out the vegetables from the beef stock
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_27450403_130821_116.mp4
Refrigerate the beef ribs and the strained beef stock in covered containers, overnight.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_27461020_051201_504.mp4
Day 2
Remove the fat from the stock.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_29821221_042305_366.mp4
Add the beef stock into a wide pan and reduce down the beef stock on a medium to low heat
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_29970615_220010_616.mp4
Bring up to a slow simmer, whilst remove excess scum from the stock.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30020920_203217_458.mp4
Whilst the beef stock is reducing.
Remove the beef rib bones and any sinew that you may find underneath the bones (Optional)
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30160305_214721_039.mp4
The beef jus should be thick and luxurious, with a wonderful sheen.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30260818_152305_573.mp4
Add a little water and add the beef rib pieces back into the pan. Slowly reheat the beef ribs on a low heat, covered.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30410919_091043_886.mp4
Toss the beef ribs in the beef jus, whislt the beef ribs are still cold. To avoid breaking the beef ribs.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30441008_020408_932.mp4
Reheat the beef ribs until they are tender.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30590219_015651_262.mp4
Serve with creamy polenta and garnish with red chilli, chives and sesame.
https://www.haloodiefoodie.com/wp-content/uploads/2022/01/VID_30630901_153150_660.mp4
Keyword
Beef Ribs, Low and slow, Slowcooked