Okay so I'm making my usual braised beef ribs for some guests on Saturday and was wondering if anyone would like to add some suggestions to jazz it up. I serve the ribs with roasted garlic and parmeggiano cheese mash and some light dressed veg like stemmed carrots and asparagus.
Heres my beef rib recipe
Day before
All in the Le Creuset dutch oven....
- Season and brown the ribs on all sides, take out and put aside
- Saute some chopped carrots and scallions with a bit of butter and a squirt of anchovie paste
- Pour a whole bottle of ruby port wine and reduce to a thick syrup
- Add ribs back in the Le C and just cover beef with veal or beef stock
- Bring to a boil and after 15 mintes put the dutch oven in the oven and cook at 350F for 2 - 2.5 hours. Lid on.
- Cool and place in fridge over night.
Dinnner Day
- Take the pot out and place on simmer burner for 1 hour with the lid off to reduce while laddling liquid over beef ribs every so often.
- Make the garlic parm mash and steem the veggies.
- Serve ribs on mash and spoon the wonderful reduced sauce all over the beef and mash.
Anyone care to add some spark to this recipe?
The dish is fantastic and great for a large number of guests but I'm getting bored of it.
Heres my beef rib recipe
Day before
All in the Le Creuset dutch oven....
- Season and brown the ribs on all sides, take out and put aside
- Saute some chopped carrots and scallions with a bit of butter and a squirt of anchovie paste
- Pour a whole bottle of ruby port wine and reduce to a thick syrup
- Add ribs back in the Le C and just cover beef with veal or beef stock
- Bring to a boil and after 15 mintes put the dutch oven in the oven and cook at 350F for 2 - 2.5 hours. Lid on.
- Cool and place in fridge over night.
Dinnner Day
- Take the pot out and place on simmer burner for 1 hour with the lid off to reduce while laddling liquid over beef ribs every so often.
- Make the garlic parm mash and steem the veggies.
- Serve ribs on mash and spoon the wonderful reduced sauce all over the beef and mash.
Anyone care to add some spark to this recipe?
The dish is fantastic and great for a large number of guests but I'm getting bored of it.