Italian-style Beef Ribs in Red Wine

The evening before, pop the ribs in a large bowl and cover with the wine, herbs, juniper, and peppercorns, then leave in the fridge to marinate overnight. The next day, remove the beef and pat dry, reserving the wine and aromats.
Preheat the oven to 160, and heat 1 tbsp of oil in a large casserole. Brown the beef all over, then set aside. Add the wine mixture to the pot, and boil for 15 mins to reduce by half, then bring the meat back to the pot and pour in the stock. Cover with a lid, and cook in the oven for 2.5 hours.
Meanwhile, fry the carrot and onion until golden brown, then set aside. Remove the pot from the oven and lift out the meat. Strain the pan contents through a sieve into a large jug, and skim off the fat that rises to the surface. Pour the sauce back into the casserole, add the meat and veg, then cook for another 1.5 hours in the oven (removing the lid for the last 30 mins to reduce). Serve with truffled polenta and bitter greens - delicious!

4 hrs 30 mins

4 serving

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