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Bob Hart's Beef Ribs

Posted by: Bob Hart, 3AW Food | 4 August, 2011 - 12:21 PM

Beef ribs are one of my favourite braising cuts. If you have never cooked them, I suggest you do so immediately. Because apart from being absolutely delicious, they are a bargain.

My butcher, for example, has them at around $7 a kilo. Have them sawn into meaty, manageable lengths of around 8-10cm. You will need around 2kg for this recipe, which will easily feed four adults.

Try this:

Set your oven to 160C. Slosh a bottle of decent red into a pot and add three sprigs of fresh rosemary, two of fresh thyme and a bay leaf. Bring to a simmer and reduce by two-thirds (about 20 mins). Whisk in 185g tomato paste and simmer for another 10 minutes. Remove from heat.

Dredge the ribs in well-seasoned flour, tapping off any excess. Working in batches, brown them on all sides in a generous splash of olive oil in a very hot casserole. Remove the ribs and put on a plate as you finish them.

Now, reduce the heat in the pot, check that you have enough oil, adding a splash more if necessary. Add two large onions (chopped), three large carrots (chopped) and four garlic cloves (flattened). Cook gently, stirring occasionally, until onions soften (about 10 minutes). Add the wine and scrape the bottom of the pot with a wooden spatula. Add the ribs and then beef or veal stock, but not enough to cover. Two cups should do it.

Cover, and pop the whole thing into the oven. Cook until the ribs are meltingly tender, but still attached to the bone. Check after 2 hours.

When they are ready, carefully lift the ribs into a warm serving dish and, using several thicknesses of kitchen towels, blot the fat from the top of the sauce. Check the seasoning and thicken by reducing if you like, but I seldom bother. Serve with perfect mash and a sprinkle of parsley.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.

Blog comments

Hi Bob and Dennis, that Prawn dish today sounds wonderful. I will have a go at this one as well as the beef ribs.
Thanks for such easy sounding recipes.
Melva

Melva Thursday 13 October, 2011 - 1:19 PM
Bob
Your beef ribs are the best I have ever tasted. Cooked them this morning, WOW. Love your work.
Peter

Peter George Monday 22 August, 2011 - 3:56 PM