Red Wine Braised Beef Rib Roll

These beef ribs are rich, flavorful, and delicious with an unctuous texture. They take a little more effort to prepare but your efforts will be rewarded. Plus they are much more elegant than serving them on the bone. I encourage you to make stock from the bones. It won’t be as rich as a classic beef stock using joint bones, but it will add a nice layer of flavor. Serves 6 to 8.

2 whole slabs beef ribs, 3 long rib bones each
5 teaspoons kosher salt
Freshly ground black pepper
8 large garlic cloves, peeled
4 4-inch sprigs fresh Rosemary
2 tablespoons extra virgin olive oil
1 750ml bottle good quality dry red wine
Beef Stock
¼ cup chopped parsley leaves, reserve stems for stock

1. Remove the ribs bones from the back of the slab using a sharp knife. Place the rib slabs bone side up. Use the bones as a guide for your knife blade, cut the fat and sinew off the bones to expose them.
2. Slice on either side of the bone and then slide the knife under the bone to free from the meat. Try not to cut deeply into the meat. Continue to use the bone to guide the blade. Use the knife to remove as much fat and sinew as possible from the meat. Reserve the sinew for the stock. Discard the fat.
3. Use 2½ teaspoons of kosher salt per slab. Sprinkle over the front and back. Grind black pepper evenly over both sides. Rub with your hand to distribute salt and pepper evenly.
4. Press 2 garlic cloves per slab and rub over the bone side only of the slab. Roll the slab into a loaf and tie with 5 to 6 pieces of string to secure.
5. Smash the remaining garlic cloves with the flat side of a knife and place in a small bowl. Strip the leaves from the stems of the rosemary and add to the bowl. Reserve the stems for the stock. Add the olive oil and mix well.
6. Rub the outside of the rolled beef with the rosemary mixture. Place in a non-reactive dish and cover well. Marinate in the refrigerator for up to 2 days. The ribs may also be sealed in a heavy duty zip-lock bag.
7. Preheat the oven to 350 degrees F.
8. Heat a deep-sided sauté pan or Dutch oven over medium high heat. The pan needs to be deep enough to hold the ribs and braising liquid. Add 2 tablespoons of olive oil and then the rib rolls. Brown evenly on all sides 10-15 minutes. Reduce the heat if the pan starts to smoke or burn. Add the wine to the pan and reduce by half. Add the stock and bring to a boil. Cover and place in the oven.
9. Braise for 1 hour, then turn the ribs over and crack the lid. Braise for 30 to 40 minutes more until the ribs give slightly when pressed with your finger. If the ribs remain resistant or bouncy to your touch keep braising in 15 minute increments until the right touch is achieved.
10. Remove the ribs and cool in the juices for 30 minutes. Then remove the ribs to a cutting board and pour the juices into a sauce pan. Remove the fat from the surface with a ladle and then reduce the juices by half until rich in flavor. Adjust the salt at the very end to avoid over-salting.
11. Slice the ribs 1½ inches thick. Place the slice on a deep sided serving platter and spoon the hot juices over the top. Sprinkle with parsley and serve. Serve extra juice on the side.

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