Twice-Cooked Beef Ribs

At least one day before, slow-cook your beef ribs. Heat a flameproof roasting tin with the oil, season the meat, and brown the meaty sides of the ribs. Pour in the wine, cover with foil and pop in the oven at 160C for 4 hours. Leave to cool, pour off the cooking juices, then place in the fridge overnight.
The next day, preheat the oven to 220C. Sit the ribs in a roasting tin bone-side down, and roast for about 25 mins or until browned, sizzling, and crisp around the edges. Serve with braised carrots, mash, and a dollop of red onion marmalade.

4 hrs

6 serving

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