Recipes, Beef Recipes

Braised beef dandy ribs

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With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.

They are a principal component to a meal in themselves, but they make a good part of a large family meal of sharing dishes.

Ingredients

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Directions

  1. Remove the ribs from their packaging and season with the salt and then wrap them again and leave in the fridge to cure lightly for 24 hours.
  2. Preheat your oven to 120°C.
  3. In a large casserole that has a close-fitting lid, heat the oil and then throw in the onions and carrots and cook briskly until they are well browned.
  4. Add tomatoes, garlic, half the fennel seeds and bay leaves and cook for a further two minutes. Then add the white wine and let it bubble for two minutes.
  5. Nestle in the ribs and add enough water to come about halfway up the ribs. Bring to the boil and then turn off the heat. Cover with foil tightly and then place the lid on the pan to create a good seal and transfer to the oven and cook for 3-4 hours. The meat will have shrunk a little between the bones and it is cooked when a skewer or sharp pointed knife slides easily into the meat.
  6. When cooked, carefully lift the ribs from the pan and leave to cool. Strain the cooking liquor from the vegetables and put it in a saucepan with the remaining fennel seeds and reduce the liquor to a good meaty glaze. Check the seasoning. A drop of lemon juice is sometimes welcome.
  7. Turn up the oven to 180°C. Put the ribs on a baking tray and roast for about 30-40 minutes or until they have crusted.
  8. With a large sharp knife separate the ribs, so meat adheres to each rib, transfer to a platter and spoon over the juices. Dijon mustard or a fermented chilli sauce pair nicely.

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.