Red Wine & Tomato Braised Beef Rib Fingers - No one can resist this tender and juicy meat

When it comes to braised beef, many parts of meat are suitable for braising, such as brisket, shoulder, rump, and tendons, etc. Of course, different cuts require different braising times and offer varying textures. But when it comes to my favourite braising cut, nothing beats beef ribs.

Beef ribs are loved for their texture, as they contain meat, fat, and connective tissue, providing a triple enjoyment. They have become increasingly popular and are used in a wide variety of dishes. You can easily find beef ribs in supermarkets or local markets, and they are generally affordable. Grain-fed beef tends to be more flavorful but also more expensive, while grass-fed beef can have a gamier taste and is usually cheaper.。

How to handle and cook Beef Ribs？

Handling beef ribs is quite simple. If you prefer them less fatty, I recommend trimming the fat from the surface of the ribs. Remember not to remove the elastic parts, as those are the connective tissues, not fat. After trimming, bring a pot of water to a boil and blanch the beef ribs for about 5 minutes. This step helps remove impurities and excess fat from the meat, resulting in clearer broth when braising. Pat dry the ribs after blanching, then sear the surface to seal in the flavor. Finally, simmer the ribs along with other ingredients for 1-1.5 hours.

This time, I'll use red wine and tomatoes to braise the beef ribs. Simmering over low heat for 1-1.5 hours should be sufficient. After braising, the beef ribs will be tender and retain a certain texture where the connective tissues add a chewy element. It's a delightful combination of tenderness and resilience. The essence of various vegetables will seep into the broth, gradually absorbed by the beef ribs, resulting in a sweet and savoury flavour profile. One bite and it feels like falling in love.

Ingredients (serve 2)

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Beef Rib Finger	450g
Carrots	1 stick
Onion	1 bulb
Celery	2 stalks
Tomato	2 bulb
Tomato Paste	1 tbsp
Sugar	2 tsp
Thyme	2 sprigs
Chicken/Beef Stock	400 ml
Red Wine	200 ml

Steps

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1. Blanch the beef ribs for 5 minutes first, then pat them dry.

2. Carrots cut into chunks; onions cut into chunks; celery cut into segments; tomatoes cut into chunks.

3. Take a deep pot, heat it over medium heat, add a suitable amount of oil, and sear the beef ribs until golden brown.

4. Add onions, carrots, celery, and tomatoes, sauté until fragrant.

5. Add tomato paste, sugar, thyme, red wine, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

6. Sprinkle with chopped chives before serving.