|8.00||beef — rib|
|0.00||salt and freshly ground black pepper|
|25.00 ml||fresh chillies — 573|
|6.00||garlic — cloves, peeled and chopped|
|1.00||onion — finely chopped|
|1.00||leeks — finely chopped|
|1.00||carrots — diced|
|1.00||celery stalks — diced|
|5.00||tomatoes — peeled and chopped|
|1.00 Litres||stock — beef|
|1.00 Litres||red wine|
|125.00 ml||fresh basil — torn|
|0.00||sea salt and freshly ground black pepper|
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.