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Roast beef rib

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 17
Servings 5


  • 8
    beef ribs, sawn shorter if necessary
  • salt and pepper
  • 25
    olive oil
  • 6
    garlic cloves, peeled and chopped
  • 1
    onion, finely chopped
  • 1
    leek, finely chopped
  • 1
    carrot, diced
  • 1
    celery stick, diced
  • 2
    bay leaves
  • 5
    tomatoes, peeled and chopped
  • 1
    beef stock
  • 1
    quality red wine
  • 125
    fresh basil, torn into pieces
  • 10
    pickling onions
  • 10
    button mushrooms
  • 15
  • sea salt and pepper to taste


Preheat the oven to 180 °C.
Season the ribs with salt and pepper.
Heat a pan until very hot, add the olive oil and sear the ribs.
Arrange the meat in a roasting tin and add the garlic, onion, leek, carrot, celery, bay leaves, tomatoes, stock, wine and basil.
Cover with aluminium foil and cook in the oven for two to three hours or until the meat is tender.
In a separate pan, sauté the pickling onions and mushrooms in the butter until golden brown. Season to taste.
Once the meat is tender add the onions and mushrooms to the roasting tin and return to the oven for another 30 minutes.
Serve the ribs with creamy mashed potatoes and steamed baby peas.

Read more on: roast  |  beef  |  sauté

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