Slow Braised Beef Ribs
Slow Braised Beef Ribs
Cooking Mode:
Combi
Steam:
75% Max
Equipment
- Chef Knife
- Medium Size Fry Pan
- Small Mixing Bowls
- Baking Tray
- Ladle
Ingredients
Ingredients- 2 X Beef Ribs (bone in)
- 3 Cloves Garlic
- 6-8 Sprigs Thyme
- 200gm Beef Stock
- 150gm Water
- Salt
METHOD
Finely chop the thyme and place in a mixing bowl, do the same with the garlic and mix with the thyme
Add 10gm of salt to the garlic and thyme and mix well
Place the ribs in a deep-sided baking tray and generously coat both sides of each rib with the thyme mixture
Pour the stock and water into the baking tray and cover tightly with foil
Place in a pre-heated oven combi setting 160 degrees for 2 hours
Once cooked remove from the oven and pour off the cooking stock into a small bowl, let the stock stand for a minute and the
fat will rise to the surface
Use a ladle to “skim” the surface of the stock removing any fat
Heat a medium size frypan over medium heat add a splash of olive oil
Pan fry the ribs flesh side down until golden and crispy remove and set the ribs aside
Wipe the pan clean and pour in reserved cooking liquid, reduce over high heat until reduced by a little more than half Place the ribs on a plate, pour over the sauce and garnish with some fresh herbs and serve
Add 10gm of salt to the garlic and thyme and mix well
Place the ribs in a deep-sided baking tray and generously coat both sides of each rib with the thyme mixture
Pour the stock and water into the baking tray and cover tightly with foil
Place in a pre-heated oven combi setting 160 degrees for 2 hours
Once cooked remove from the oven and pour off the cooking stock into a small bowl, let the stock stand for a minute and the
fat will rise to the surface
Use a ladle to “skim” the surface of the stock removing any fat
Heat a medium size frypan over medium heat add a splash of olive oil
Pan fry the ribs flesh side down until golden and crispy remove and set the ribs aside
Wipe the pan clean and pour in reserved cooking liquid, reduce over high heat until reduced by a little more than half Place the ribs on a plate, pour over the sauce and garnish with some fresh herbs and serve
HINTS & TIPS
Braising meat like this gives you a succulent result and can be used for many purposes. For example pick the meat from the bone and toss through some fresh pasta.
When purchasing beef ribs try to buy the ones that look a little dry, this means the butcher has aged them well on the bone and will result in excellent flavour
You can finish the ribs off on the B.B.Q for that smoky charcoal flavour
When purchasing beef ribs try to buy the ones that look a little dry, this means the butcher has aged them well on the bone and will result in excellent flavour
You can finish the ribs off on the B.B.Q for that smoky charcoal flavour
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