Braised Beef Ribs in Wine

Hi, I thought I'd write to you as I have just returned from holiday in the the South of Argentina, where I discovered one of the most fabulous recipes on my trip. It's the Argentine equivalent of Osobuco, using Beef Ribs instead of shin of veal. Try it out it's superb...

4 packs of Pampas Plains Beef Ribs (8 ribs)
Salt & Pepper to taste
2 Grated Carrots
1/2 - 3/4 bottle red wine (cover ribs totally)
2 large onions
1 pint of stock (Veg/Chicken or beef)

Defrost the Beef Ribs till they reach room temperature, get a large pan or casserole dish and add a tablespoon of olive oil and a knob of butter, season the ribs with salt and pepper to taste, then brown the ribs gently in the pan to seal all the edges. Once this is complete, remove the ribs and allow to stand.

Now take the onion and carrot and fry off in the same pan adding a little butter and olive oil, till the onion softens. This should be done on a medium/low heat. Once complete, place the beef ribs back in the pan, add 1 cup of stock per set of ribs and then add the red wine (till the ribs are covered).

Now cook on a low heat for 4 hours, or until you can cut the beef with a spoon. Cook the meat for longer if it is required. Once cooked, separate the beef and sieve the remaining juice. Now reduce the juice till it thickens, then replace the beef ribs and cover in the sauce.

Your meal is now complete and ready to serve with some freshly cooked green beans, wild rice and a bottle of one of our finest red wines.

Thanks goes to Juan and Milton for this recipe from Estancia Quillen.


Tips:This recipe is perfect to freeze into single portions for later


regards


Malcolm Harris
MD Pampas Plains

 

Dish Prepared By Chef: Juan and Milton Estancia Quillen


January 23, 2008