Jacob's Ladder Beef

Method16 steps · about 2 hr 50 min

1. 1

   Step 1: Peel and roughly cut the onion (1) and carrot (1) into chunks.

   Uses 1 carrot · 1 onion

2. 2

   Step 2: Heat the oil (1 tbsp) in a frying pan over medium heat. Cook the prepared chopped carrot and onion for about 2 minutes, stirring, then transfer with a slotted spoon to the casserole base.

   Cook chopped braising vegetables · 2 minUses 1 tbsp oil · one peeled onion and carrot in chunks

3. 3

   Step 3: Increase the heat and sear the measured beef ribs on all sides in the same pan.

   Uses 1 kg Jacob's ladder beef ribs (4 ribs)

4. 4

   Step 4: Put the prepared seared ribs over the softened vegetables in the casserole.

   Uses chopped vegetables fried 2 minutes and put in casserole · 1 kg Jacobs ladder ribs browned all sides

5. 5

   Step 5: Add the red wine (300 ml) to the original frying pan over medium heat. Simmer for 2 minutes, scraping up the browned bits.

   Deglaze pan with red wine · 2 minUses 300 ml red wine

6. 6

   Step 6: Add the beef stock (400 ml) to the prepared wine deglazing liquid and bring to a simmer. Pour over the beef and vegetables in the casserole.

   Uses 400 ml beef stock · 300 ml wine cooked 2 minutes scraping browned pan bits · seared ribs resting over softened onion carrot

7. 7

   Step 7: Season with the salt (½ tsp) and pepper and add the fresh thyme (1 sprig).

   Uses 1 sprig thyme · 1 tsp black pepper · ½ tsp salt · beef and vegetables with deglazed wine and 400 ml simmered stock

8. 8

   Step 8: Cover the prepared seasoned casserole with its lid or tightly with foil.

   Uses wine stock beef vegetables with thyme salt pepper

9. 9

   Step 9: Preheat the oven to 150°C conventional (302°F) or 130°C fan.

10. 10

    Step 10: Braise the covered casserole in the oven for about 2½ hours until the ribs are fork-tender and the bones loosen easily.

    Braise ribs in covered oven dish · 150 minUses casserole covered with lid or tight foil

11. 11

    Step 11: Place the meat in a warm place covered with foil while making the sauce.

    Uses ribs oven braised about 2.5 hours until fork tender

12. 12

    Step 12: Strain the braising juices into a jug, discarding the spent thyme and vegetables. Let settle for a few minutes so the fat rises.

    Uses cooking liquid separated from tender beef; strain out cooked veg/herb

13. 13

    Step 13: Carefully remove the fat with a spoon into a bowl. Chill to set and discard later.

    Uses strained liquid rested a few minutes with fat risen on top

14. 14

    Step 14: Heat the prepared defatted braising liquid in a saucepan and check the seasoning and thickness.

    Uses same cooking liquid after surface fat spooned off

15. 15

    Step 15: Either simmer the gravy for a few minutes until reduced to the preferred thickness, or mix the optional teaspoon of cornflour (1 tsp) with the equal teaspoon of cold water (1 tsp) and stir in until thickened. Repeat with another equal teaspoon pair only if needed.

    Uses 1 tsp cornflour (cornstarch) · 1 tsp water · prepared defatted liquid heated and seasoning checked

16. 16

    Step 16: Serve the finished prepared gravy with the tender beef ribs kept warm while the sauce was made.

    Uses gravy reduced or thickened with optional cornflour slurry · same cooked ribs covered warm while gravy finished