Braised Beef Ribs
- 1 tbsp Extra virgin olive oil
- 1 kg (2.2 lb) Beef Back Ribs, cut into 2 inch pieces (one bone per piece)
- 1 Small onion, peeled and sliced in half
- 1 tbsp tomato paste
- 2 Cups red wine
- 1 Cup sodium reduced beef stock
Preheat your oven to 325
Heat a cast iron skillet (ideally or any oven safe pan/pot) over high heat and add the olive oil, when it’s hot (it will ripple) add the beef ribs and the onion halves; season with salt and pepper.
Sear the beef ribs for 2-3 minutes on the first side, you want a deep brown colour before you flip them.
Once flipped, season the second side with salt and pepper.
While the second side of the ribs are searing, add the tomato paste to the pan, and mix it around and let it cook for about 30 seconds.
Add the red wine and the beef stock to the pan, mix well and let the mixture boil for a minute.
Season the sauce lightly with salt and pepper.
Turn the heat off the pan.
Cover the pan with a tight fitting lid or aluminum foil.
Transfer the pan to the oven and let it bake for 3 hours.
Taste and adjust seasoning just before serving.
This is an incredibly delicious dish but it’s not low fat by any stretch of the imagination so portion control is key, I had one piece of meat and it was more then enough for me.
Serve with my Roasted Garlic Mashed Potatoes (if everyone eats garlic then it still counts as a romantic dinner!). Also serve with a Green Salad with a simple Vinaigrette to help cut through the rich.