Braised beef ribs

Cooked for a long time in a low oven and you get one of the best tasting graves that you can imagine. The only problem with this dish is that you should not eat it in your best shirt or if you want to make civilised impression. It is the sort of food that you get stuck in to and eat with your fingers

To cook the ribs  

2 tbsp olive oil

2kg/4lb 4oz beef ribs

2 carrots

1 large onion

5 garlic cloves or more if you like garlic

Fresh thyme

A bay leaf

400g/14oz tomatoes

Two glasses of red wine

200ml/7fl oz beef stock

Salt and freshly ground black pepper to taste

Heat the oven to 170c/325f then get a heavy pan or better if you have one a heavy roasting dish that you can put on the ring to heat. The best way is to start this on the stove top and then move to the oven. If you can do it all in one dish grate but if you can not then just deglaze the pan you cook in and add it to the dish you are going to be roasting in.

Heat up the oil and get that smoking hot then toss in the beef ribs and get them all brown.

Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Now add your vegetables, for this dish you want them to be fairly rustic just chopped to a bigish chunk. Put your onions garlic and carrots in first then add the tomatoes. Let teem cook down a little.

Now add your red wine and beef stock, or if you are cooking this in a frying pan, get every thing in to the roasting try then add you red wine and beef stock to deglaze the pan. Then finally you add your herbs and season with salt and pepper. Make sure that ever thing is fully combined and then take off the heat.

 Now you need to put this in the oven for about 2 to 2 ½ hours. Do not cover this as you want every thing to cook right down so you get a really thick sticky sauce. Now if you want to be really clever you can take the ribs out of the mix and with a hand blender blitz every thing together but I like to see it all rustic.

And there you have it a good solid dish for a person how like to eat with there fingers.