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Braised Beef Rib

Braised Flat Rib of Beef

Incredibly simple yet delicious, this slow cooked beef flat rib is bursting with flavour. The bones carry the heat into the middle of the meat causing it to slide off the bone.

800g Beef Flat Rib
2 chopped carrots
1 chopped onion
2 celery sticks
3 garlic cloves
2 tbsp tomato puree
2 cups Red wine
2 cups Beef stock
2 sprigs Thyme
2 sprigs Bay leaves
2 tbsp Olive Oil

For the mash:
300g potatoes


  1. Pre-heat the oven to 160 degrees

  2. Cut the ribs down in between each bone before seasoning generously with salt/pepper. Add the olive oil to a deep frying pan or wok and brown the ribs on each side to seal them in

  3. Transfer the ribs to an oven dish once browned. Use the same frying pan to then cook the finely chopped garlic and onions on a medium heat. Then add the carrots and celery until the carrots are soft, before adding the tomato puree

  4. Once the puree is coating the vegetables, add the red wine and beef stock, stirring until the puree blends into the sauce

  5. Pour the gravy mixture into the oven dish over the ribs. Seal with an appropriate lid, or just tin foil. Put in the oven for 3 hours, checking in the middle to turn each rib!

  6. Once cooked, remove the ribs from the dish and sieve the gravy

  7. 30 minutes before taking the ribs out, peel and boil the potatoes for 20 minutes until they are soft

  8. Mash the potatoes, adding salt/pepper/butter and milk to taste


Prep Time: 20 minutes
Cooking Time: 3 hours

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