Bella’s Beef Rib Dinner
Teaching my 11-year-old ‘mini me’ in the kitchen to cook the basics from scratch is a great part of how I like to spend my down time. Bella’s ribs are a time-consuming but relaxing event, best done in our house together on a cold winter Sunday afternoon about 2.30 pm-ish. And while the ribs are slow-cooking, we watch a movie in front of the fire, with some sneaky homemade butter popcorn!
Slow-cooked ribs, crunchy spuds and coleslaw with homemade lemon mayonnaise – you just know everyone in the family will love this dinner.
Beef Ribs (DF)
- 2 kg beef ribs
- Rub with 3 tsp each of ground cumin, salt and cracked pepper.
- 2 cups beef stock
- ¾ cup red wine
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp cracked pepper
- ½ cup tomato paste
- 1 cup roasted red peppers, blitzed to a paste
- 2 chopped onions
- 3 tbsp fresh crushed garlic
- 4 tbsp Worcestershire sauce
- 3 tbsp Mount Somers Clover Honey
- 2 tbsp cornflour paste
Mix all ingredients together in a large pot and bring to the boil. Once boiled leave to cool for 10 minutes while preparing the ribs. Once cool enough, carefully pour over rubbed ribs. Cover and slow-cook at 160°C for three hours. Set aside to cool while cooking potatoes and preparing coleslaw.
Words Georgi Waddy Images Emmily Harmer Recipes Chantelle Quinn