I’m not the greatest fan of beef ribs on the bone. Sure, they’re great, but pork, chicken, and lamb ribs are better! The main reason is certainly not the flavor, but rather the amount of fascia (connective tissue) and fat that does not melt away at times. So, I decided to slow cook the ribs, pull the meat off, discarding the bad bits, and stewing it into a rich, pulled beef to serve with soft dinner rolls. This isn’t a BBQ, per se. The ribs are braised in heaps of red wine, garlic, onion, celery, oregano, and other spices, then left to cool. Then the bad bits are taken out, and the resulting mass is stewed. Served on soft rolls, with a side of veg, yum!

The detailed recipe is after the photos…

2 kg (4 lb) beef ribs

2 medium brown onions, minced

6-8 garlic cloves, minced

2 stalks celery, minced

500 ml (2 cups) red wine

1 medium can diced tomatoes (250 g, 8 oz)

2 bay leaves

1 Tb oregano

1 Tb cumin

1 Tb sweet paprika

1 Tb salt

Brown the meat using a bit of oil in an oven-proof dish, then add the onions. Once the onions are sweating, add the garlic and celery. Saute a bit, then add the red wine. Cook down the red wine by a third, then add the rest of the ingredients. Place a layer of parchment paper over the meat, then cover well with foil or lid, etc., and cook in the oven at 150 C (300 F) for about 3 h. Once cooled, pick out the bones, cartilage, fascia, etc., then transfer all the remaining meat and vegetable pulp into a deep dish, and reduce down over low heat until thick and rich. I served it with a side of broccoli and corn, sautéed in a bit of butter, cumin, and black pepper.