How to cook 16hr slow cooked beef ribs

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!