YIELD = 4 PORTIONS
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!