Prep
20 minutes
Total
6 hours 20 minutes
Serves
US | Metric
Ingredients
-
3 Beef Ribs
-
1 Sprinkle of sea salt
-
1 sprinkle of traeger prime rib rub
-
1 bulb of garlic
-
2 onions
-
6 cloves black garlic
-
3 sprigs rosemary
-
6 rashers streaky bacon
-
1 tin chopped tomatoes
-
1 handful parsley
-
1 tsp heaped dried tarragond
-
½ tsp ground cinnamon
-
200 ml red wine
-
700 beef stock
-
2 bay leaves
-
1 tsp marmite


Braised Beef Ribs
A slow cook recipe that provides the most beautifully tender flavoursome meat
This is such an easy recipe which produces very impressive results!
- 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
- I served this with mash potatoes and veg
These beautiful beef ribs were from The Sherwood Brand
Discover what else is on CooklyBookly
Braised Beef Ribs
A slow cook recipe that provides the most beautifully tender flavoursome meat
This is such an easy recipe which produces very impressive results!
Prep
20 minutes
Total
6 hours 20 minutes
Serves
US | Metric
Ingredients
-
3 Beef Ribs
-
1 Sprinkle of sea salt
-
1 sprinkle of traeger prime rib rub
-
1 bulb of garlic
-
2 onions
-
6 cloves black garlic
-
3 sprigs rosemary
-
6 rashers streaky bacon
-
1 tin chopped tomatoes
-
1 handful parsley
-
1 tsp heaped dried tarragond
-
½ tsp ground cinnamon
-
200 ml red wine
-
700 beef stock
-
2 bay leaves
-
1 tsp marmite
- 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
- I served this with mash potatoes and veg
These beautiful beef ribs were from The Sherwood Brand
Discover what else is on CooklyBookly