Braised Cape Grim Beef Ribs

Braised Cape Grim Beef Ribs

 

Serves 4

Peter Watson
Real Food Hand Made - Collingwood


Cape Grim Ribs are a delicious cut of Beef, they are always full flavoured and a great winter food. This method for cooking them uses a sauce that is produced in house and originated in the dim dark history of my family. It is a sauce that every member of the family delights in and invariably backs up for seconds.

Ingredients

1.5kg of Cape Grim Beef Short Ribs - Do not remove excess fat

1 jar of Watson Family Beef Braise Sauce

750ml of water

Oil for deep frying

Flour for dusting ribs

 

Method

  • Dust the ribs with plain flour and put to one side. Heat a frying pan, put some olive oil and fry off the ribs till lightly brown, put aside.
  • In a casserole put the contents of one jar Watson Beef Braise sauce, (500 mil) add a further 500 mil of water and bring to a boil, turn down to a simmer and add the beef ribs keeping them under the liquid as much as possible. Or if preferred, follow the recipe below for the basic sauce.
  • Turn the gas or electricity down until there is just a very gentle blop blop of the braising liquid and allow it to cook for 2 1/2 hours or until the ribs are butter tender.
  • Remove the ribs and keep warm.
  • Remove as much fat from the surface of the liquid as possible and reduce the liquid until you have a thick glaze. Return the ribs to the pot and allow to gently cook in the glaze until they are glistening and rich.
  • Serve with mashed potato, noodle or pasta.

For the time challenged, cook these the night before, allow them to remain in the liquid and refrigerate, next day, lift off the fat and proceed to reduce the liquid and return the ribs to the glaze you create.

 

In the event that you want to start from scratch

 

Ingredients

3 large onions sliced medium fine

2 cloves of garlic chopped

2 - 3 tablespoons of good EVO

500ml beef stock

1/4 cup tomato sauce

1/4 cup Worcestershire sauce

 

Method

  • Fry the onions in the EVO until they are very well caramelised, add the garlic and continue frying, add the stock and sauces and cook until all well amalgamated.
  • Add herbs of choice, I prefer a good chopped thyme. Do NOT add salt, but pepper can be added.
  • When the above is cooked, proceed as per the instructions above. You will need to add a further 500ml of water as the ribs should be covered.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Dear Cape Grim,

Dead set that Flat Iron steak was the best I've ever cooked. Absolutely awesome. Thank You.

David, Manly, NSW

Instagram Feed

Restaurants & Retailers

Noosa Boathouse Noosaville

Noosa Boathouse
Noosaville

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Shearing Shed Cowes, VIC

Shearing Shed
Cowes, VIC

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Beef Australia 2018

Beef Australia 2018

Our Farmers

Stephen Pilkington

Stephen Pilkington

Paul Saward

Paul Saward

Jackie Marshall

Jackie Marshall

Alison Napier & Son

Allison Napier

John D Bruce

John Bruce 2546
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Peter Watson Logo