For flatrib braising

  • Beef flat ribs bone-in – 4 x 220g (900g)
  • Oil – 20ml
  • Salt – 10g
  • Black pepper – 10g
  • Carrots – finely chopped – 300g
  • Onion – finely chopped – 100g
  • 2 garlic cloves – finely chopped – 50g
  • 1 Can Chopped Tomatoes – 410g
  • Dry red wine – 350ml
  • Beef Stock – 1,5lt
  • 2 sprigs thyme – 20g
  • 1 Bay leaf – 10g
  • Red-wine vinegar – 15ml
  • Balsamic vinegar – 15ml


Preheat oven to 160°C.

Pat beef dry. Heat oil in a heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a tray and sprinkle with salt and pepper.

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in the chopped tomatoes and bring to a boil over moderately high heat.

Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.

Add beef stock, thyme, bay leaf, vinegars, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.

Enjoy with a glass of Atticus 2016!