Wine-Braised Beef Ribs with Beans

Add the oil to a large casserole and sear the ribs for 15 mins, turning halfway. Remove to a plate and discard most of the fat. Preheat the oven to 150C. Place the casserole back on the heat and fry the shallots and carrots in a little beef fat for 5 mins, then stir in the tomato paste and some seasoning and cook for a minute.
Add the wine, 500ml water, the bay leaves, garlic and thyme to the casserole. Return the ribs to the pan, bring to a simmer, then cover and transfer to the oven for 2 hours. Add the drained beans to the pan and cook for 2 hours more, then remove the lid and increase the heat to 180C. Cook for another hour to thicken, then serve with polenta or mashed potato.

5 hrs

4 serving

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