Prep Time - 30 Min | Cook Time - 600 Min | Cook Time - 10 Min
Prep Time - 30 Min | Cook Time - 600 Min | Cook Time - 10 Min
Beef
MSA graded Beef Short Ribs (1 x 4 rack rib sets)
Sea salt
Braising Ingredients
100g celery, diced
100g carrot, diced
120g onion, diced
30g garlic, chopped
20ml oil
1.5kg tomato passata
185g brown sugar
50ml red wine vinegar
1lt beef stock
Serving Suggestions
Ciabatta rolls – buttered and lightly toasted
English spinach leaves, washed
Large tomatoes, sliced
Three cheese mornay sauce
Balsamic caramelised Spanish onions
Kipfler potatoes roasted with thyme
Pre-heat oven to 210°C, dry heat. Place celery, carrots, onions, and garlic and oil in a gastronome tray. Place short ribs, bone side down fat side up. Transfer to the oven, cook for 10 minutes. Remove the tray from oven and add tomato passata, brown sugar, red wine vinegar and beef stock.
Turn ribs to bone side up cover with baking paper and aluminium foil. Please into the oven at 90°C, 60% steam 40% dry heat for 10-12 hours.
Remove from the oven. Turn the beef ribs back over, so the bone side is down and cook at 160°C for 10-15 mins to caramelise. Allow ribs to rest for 20 minutes.
Take the bone out of the short rib and slice.
To assemble the sandwich, take the lightly toasted ciabatta, top with English spinach, tomatoes, sliced beef rib, cheese sauce and caramelised onions. Serve with kipfler potatoes.
