Braised Beef Ribs

Ingredients

• 2 kg beef rib (end pieces)
• 4 tbsp oil
• 2 onions
• 2 carrots
• 2 Celery stalks
• 2 Garlic cloves
• 1 parsley root
• 1 tsp juniper berries
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp tomato paste
• 200 ml red wine
• 400 ml beef broth
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and dice onions, carrots, garlic and parsley root.

2. 2.

   Wash, trim and slice celery stalks into rounds.

3. 3.

   Rinse ribs and pat dry. Season with salt and pepper and sear in 2 tbsp hot oil.

4. 4.

   Roast vegetables in remaining oil, stir in tomato paste and deglaze with half the red wine. Reduce while stirring, then add remaining red wine and reduce again. Add a splash of broth and return meat to sauce. Place juniper, bay leaf and peppercorns in a small bag and tie. Add to sauce and braise in preheated oven at 160°C (fan) for about 1.5 hours. Turn ribs occasionally and gradually add remaining liquid. Finish with salt and pepper, remove spice bag and serve.