• Take your beef ribs out at least an hour before cooking to acclimatise
• Trim your ribs of any hard fat then season with salt and traeger rub or spices and set aside
• Finely chop your onion, parsley & black garlic
• Dice your onion and chop your bacon into small pieces
• Cut your garlic in half and leave in the skin
• In a hot pan seal your meat until golden on both sides then place in a casserole dish
• In the same hot pan add your onion and bacon then as it begins to colour add 1 sprig of rosemary, cook until golden
• Add in your wine, Marmite, cinnamon, black garlic, parsley and tarragon and allow it to reduce then add all of this to your casserole dish
• Pour in your beef stock, remaining rosemary, and whole garlic and tin of chopped tomatoes, stir it all in
• put a lid on it and put in the oven at 150℃ for 5 hours turning the ribs very carefully mid way
• After five hours carefully remove the ribs onto a plate and pour all of the contents of the dish through a siv so the sauce collects in a pan be sure to squash through as much goodness as possible into the pan.
• scoop off any fat that has risen to the top i use kitchen roll as it only soaks up the oil!
• put the ribs back into the sauce and put the casserole dish back in the oven at 150℃ for another hour then serve
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• I served this with mash potatoes and veg

These beautiful beef ribs were from The Sherwood Brand