Despite ribs being a staple in diets across the world, it's only in the last decade that us Australians have really warmed to this slow cook cut across restaurant menus and home dinner plates.
We absolutely love braised ribs, seriously, there's nothing like the sweet and sticky experience of eating ribs with your hands on a balmy afternoon or cold winter's night.
Our head butcher at Hagen's Bentleigh, Dave gave us the low down this week on how he slow-cooks beef ribs so that they're perfect every time. Here's how to cook beef ribs so:
Firstly, he starts by selecting four plump ribs with a fat and meat covering over the bones.
Next, the ribs should be seasoned well with salt and pepper. Dave says that the simplest recipes are often the best, because the meat speaks for itself.
Then, fresh thyme, bay leaves and beef stock are added to further enhance the flavour of the beef as they slowly cook.
They’re cooked in the oven for a few hours then finished off under the grill which caramelizes the softer fat on top, giving it a deliciously crispy finish (which can resemble pork crackling).
4 x beef ribs
500ml x Hagen’s beef stock (or two stock cubes and 2 cups of water)
¼ of a bunch of thyme
5 bay leaves
Salt and pepper to taste
Lay the ribs across a roasting dish or crockpot, season with salt and pepper, scatter dish with herbs and pour in the stock. The ribs don’t need to be submerged, ours came to about halfway up the ribs. Place lid or foil over the top of the pan and bake at 160 degrees for around 4 hours. After baking, place under the grill for an additional 10 minutes until the top brown and begin to crisp. Serve with a seasonal salad like blanched beans, crushed almonds and olive oil, garlic and lemon dressing.