STEPS
TOOLS
Put your dried mushrooms in a bowl
Cover with boiling water, then set aside
Heat up some oil
Put your ribs in a bowl
Cover with salt and pepper and rub in
Start browning off your ribs in batches
Like this, try to heat heaps of colour, more colour, more flavour
Drain in colander
Grab your veg
Wash and clean your veg
Dice it up, leave garlic whole, looks like the Irish flag:)
Scrap the flavour from the bottom of your pot and start browning your veg
Get your tomato paste and anchovies ready
Sauté off your veg
Like this
Add tomato paste
Like this
Add anchovies
Like this
Add cook out for about ten minutes
Get some big ballsy wine
You now want to deglaze the pan with the wine and scrap all that flavour from the bottom of the pot
Add all off it, and scrape the bottom like a mad man or woman
Start to reduce by half
Like this
Grab your tomatoes
And open them
Add to pot
Get your homemade mustard
And add it too
Add Worcestershire sauce
Add soaked mushrooms
And the mushroom stock
But leave the last 1/4 cup in case of grit from the mushrooms
Give it all a wee stir
Grab some thyme
And oregano
And add with bay leaves
Add browned ribs
Like this
Cover with chicken stock
Like this
Put the lid on
And put on 80c for 16hrs
Lift all the ribs out onto plates while you reduce your sauce
Start reducing
I forgot to take a picture of all the meat as I was so excited I put it all into the reduced sauce, so here is a picture of the bones:)
I left the meat pretty chunky, you don't need to shred it, leave it as much in one piece as you can. Don't forget to season with salt and pepper
Get your plates and bowls ready and serve up:)
I served mine with goats cheese polenta and green beans!
- 2.0kg Short beef ribs
- Onions
- Carrots
- Celery sticks
- Garlic cloves
- 2.0Tbsp Tomato paste
- Anchovies
- Red wine
- Tinned whole plum tomatoes
- Mustard
- Worcestershire sauce
- Dried porcini mushrooms
- Thyme
- Dried oregano
- Bay leaves
- Chicken stock
Jon Bussell
Jon is a Professional chef of 20 years, still loves the sizzle of the pan and teaching others. Happy Cooking?
Melbourne, Australia
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