- 3kg beef ribs.
- olive oil.
- 6 chopped carrots.- 1kg of sliced beans.
- 1kg of peas.
- 2 onions.
- 1 clove of garlic.
- 2 sprigs of thyme.
- 1 bottle of red wine.
- 500ml of beef stock powder.
Preparation:
1. Heat the oven to 220ºC, put the black pepper and sea salt on the beef ribs.
2. Heat the olive oil in a roasting pan and sear the meat until you get a brown colour .
3. Make a bed of carrots, beans, peas, onion, garlic and thyme in the bottom of the roasting tin and put the meat on the top. Roast for 20 mins and turn down to 160ºC and continue for 20 minutes .
4. Take it all out and leave it for 30 minutes.
5. To make the gravy, put the roasting tin over a medium heat, tip in a bottle of red wine, wait until the sauce reduces by at least the half. Add the stock and the juices into a serving plate .
6. Serve it all with a good presentation and then you are ready to eat.
