Remember, after removing your joint from the
packaging, pat dry and bring to room temperature.
Preheat your oven to 135°C.
Next, choose a suitable size ovenproof casserole with a tight-fitting lid.
Season the meat just prior to colouring with good quality sea salt.
Make a mirepoix by roughly chopping equal amounts of onion, carrot and celery plus a bay leaf, sprig of thyme and a few black peppercorns – another nice addition would be a head of garlic split in half
Take a large, heavy based frying pan, and add a few drops of macadamia oil.
Sear the ribs on all sides then transfer to the casserole dish
Next fry the mirepoix until lightly coloured.
Next, add half a bottle any good quality red wine and reduce by two thirds, then add 500ml of beef stock and reduce a little. Thicken with a tablespoon of cornflour, mixed with a little cold water and stirred into the boiling broth.
Pour the sauce over the ribs and cover.
Place in the centre of the oven and cook for 3 to 4 hours, the meat is perfectly cooked when it falls apart from the bone with tenderness
Remove from oven, carefully take out the ribs and keep warm
Pass off the juices through a fine sieve into a clean saucepan and reduce to a glossy finish then pour back over the beef ready to serve.