Tried this out with intentions of entering the Beef Challenge, but had time to experiment with another dish.

Had this typed out in wordpad, so may as well post it here.

The beauty about this dish, was the very tasty Jus (new word for me, only seen used on here before by Deano  :)) which was ladled over the ribs  [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

I polished off  the lot after Cindy had just a small serve.

Suffered a bit later on, but it was worth it  ;D


Braised Beef Ribs

Ingredients

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030412Medium.jpg

Season and flour the Ribs

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030413Medium.jpg

Brown the Ribs and saute' the vegetables (I used the Hillbilly frying pan for this)

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030414Medium.jpg

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030415Medium.jpg

Ribs on top of the veggies and added 1/2 bottle of red wine. After wine had reduced to about 1/2, I added 2 cups of vegetable stock (using Vegeta stock powder)

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030418Medium.jpg

2 and a half hours slow simmering had the beef falling of the bones

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030420Medium.jpg

On a bed of mashed potatoes (made inside) a couple of beef ribs topped with the rich vegetable Jus strained from the bottom of the camp oven.

http://i23.photobucket.com/albums/b385/ricknank/campoven/P1030427Medium.jpg

Rufzgutz wrote on Nov 10^th, 2013 at 8:54pm:

I polished off  the lot after Cindy had just a small serve.

You glutton. ;D ;D ;D

Rufzgutz wrote on Nov 10^th, 2013 at 8:54pm:

Suffered a bit later on, but it was worth it

;D ;D ;D ;D ;D
Looks divine Rick.

shackles wrote on Nov 10^th, 2013 at 9:07pm:

You glutton. Grin Grin Grin

Actually, looking back, I suffered more than a bit. I was up a few times during the night.

I now know not to eat so much Jus, even though it is sooooo delish  :D :D :D

Rufzgutz wrote on Nov 10^th, 2013 at 9:38pm:

Actually, looking back, I suffered more than a bit.

Serve yourself right!!! ;D

They didn't look bad at all mate. :)

Jeff

Nice lookin ribs there Rick, braised some up meself yesterday, love em.. :)
Deano.

G'day Rufz

What sort of cost are you looking at for the ribs as depicted in your recipe?  Say a couple of kg?

ta

Seamus

Well done there Ruff, great presentation & looks very tasty.
Muzz

It was a very tasty dish Cactus, but nowadays I would trim the ribs of most of the fat and use a little less vega stock powder  :)

I can't remember the cost Seamus, but I can recall they were expensive for dog bones  :D

The local butcher cut them up for me, maybe $10 @ kilo or more. I did want them smaller, but that's what I got.

It was copied from an American recipe on the net.

Thanks Rufz.  I just had an email back from a butcher I use on the Atherton Tablelands and he will do them the same way as in your picture for $8.99/kg.  I think that's probably pretty reasonable especially when I know the beef is prime.

Remember when the butcher would give you a bag of dog bones for nothing?  Even the meat The Boss feeds our tame wild kookaburra costs us about $15 per week.... but he cracks right up if you try to feed him lesser quality stuff hi hi  ;D ;D  I'd hate to put a price on what he has cost us over the past 20 years or so!

Cheers

Seamus

I think some butchers have capitalised on the market. Ribs of all sorts seem to be on everyone's menu now instead of the dogs.  ;D ;D ;D ;D

Was in Woollies the other day and noticed pork ribs were more expensive than pork fillet and the ribs are around 50% bone.

I did the ribs yesterday but forgot to take a pic of the end product I was so keen to get stuck into it.  Very tasty indeed and will be doing this recipe a bit more often.  I didn't have any red wine on hand so used a cup full of Hardy Bros Tawny Port!

Unfortunately it was raining so had to do it inside in the end.

A well recommended recipe and thanks for sharing Rufz.

Seamus   8-) 8-) (sunglasses not needed up here at present hi hi)

---

Any after effects Sheamus?  :)

Glad that you liked it. The port would have given an even richer flavour.

It was bloody delightful and yes, the tawny port did shine through a little bit, but not overpoweringly so.

I was wondering how a combination of ribs and oxtail would go?  Maybe a handful of kidney right at the end....  I'd definitely not use tawny port with that combination 'tho ... maybe a mellow red.

Thoughts and comments appreciated (I know some will recoil in horror at the mention of the p1ss strainers being added at the end, The Boss included! hi hi)

Cheers

Seamus

Seamus wrote on Jun 6^th, 2014 at 9:15am:

Maybe a handful of kidney right at the end....  I'd definitely not use tawny port with that combination 'tho ... maybe a mellow red.

I love steak and kidney and have for quite some time now been putting a nice 'dash' of port and some thyme in when cooking it.

It brings out the flavours really nice.

This recipe looks amazing! Ribs are definitely my favourite food, and I will try this next time. Preparing them looks simple, and yet precise.