Sat, 24 March 2018
Ingredients:
1.5kg of beef Jacobs Ladder ribs, on the bone
1 medium white onion
3 Tbsps. of olive oil
Pinch of salt & pepper
6 cloves of garlic, crushed
330 mls of Guinness
150ml maple syrup
470ml of beef stock
1 sprig of fresh rosemary
2 sprigs of fresh thyme
50 grms of unsalted butter
250ml cream
8 Rooster potatoes
Handful Sundried Tomato
Olive Oil
Method:
1. Pre heat your oven to 180 degrees.
2. To begin, sear off the Ribs in a hot Pan, and place in an oven proof dish.
3. Add the chopped onion, 3 bulbs of garlic, the Guinness, rosemary, thyme, maple syrup and cover in the beef stock.
4. Season and cover with grease proof and tin foil. Place in the oven and reduce the temperature to 150oC and cook for 2.5-3 hours.
5. When cooked, remove from the tray. Remove the bones by simply pulling them out while the beef is hot.
6. Leave to rest while you finish everything else or leave to cool and reheat. Strain the juice and reduce by half.
7. For the gratin, in a large pot, bring the cream and crushed garlic to the boil, add some chopped rosemary.
8. Slice the potatoes with skin on and add to the pan. Season well.
9. Stir the cream through the potatoes and pour into a butter Pyrex dish and cook for 45mins at 150oC.
10. To make the Tomato Ratatouille, chop the sundried tomato, and crushed garlic. Add some chopped rosemary and thyme.
11. Loosen with a little olive oil and a little sea salt.
12. To serve, portion the beef and plate, pour over some sauce and spoon some tomato mix on top. Serve the gratin on the side.
