Despite ribs being a staple in diets across the world, Australians revere them as hard to cook, easy to eat and exclusive to restaurant menus. At Hagen's we say 'No, ribs are for everyone!'.
Dave our butcher at Hagen's in the Prahran Market gave us the low down this week on how he slow cooks beef ribs so that they're perfect every time. Firstly, he starts by selecting four plump ribs with a fat and meat covering over the bones.
Our beef is certified organic and comes from Nev and Carol Bredden’s farm in Creighton Creek, Victoria. Our family have had a long-standing relationship with the Bredden’s family having worked closely together as supplier and retailer since the early nineties.
Once selected, the beef 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. Fresh thyme, bay leaves and beef stock are added to further enhance the flavour of the beef. 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).
Having cooked his recipe this week, we’re convinced Dave’s slow cooked beef ribs are simplest and tastiest ribs around.
Dave’s Slow Cooked Beef Ribs
Recipe feeds two people
4 x beef ribs
1 x packet of 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 crock pot, 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 half way 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 a olive oil, garlic and lemon dressing.