Tuscan Beef Ribs


Slow Cooked Ribs - not beautiful but very delicious

3 kg (7 lb) short ribs (asado) cut into 5-8 cm (2-3 inch) pieces.

2 tablespoons olive oil

2 large onions peeled and roughly chopped

6 cloves garlic crushed

2-3 tablespoons chopped fresh parsely

A handful of fresh basil leaves chopped

A  few fresh oregano leaves chopped (or 1 teaspoon dried oregano)

1 800 g (28 oz) can of crushed tomatoes

100 g (4 oz) tomato paste

1 tablespoon sugar

1½ cups red wine

2 bay leaves

How to do it

1. In a large skillet or wok, saute the onions in the olive oil until golden. Add the garlic and stir for a few seconds then add the parsely, basil, crushed tomatoes, tomato paste, sugar and wine and bring to the boil. Simmer for about 5 minutes.

2. Place the ribs in the slow cooker, add the bay leaves and pour the sauce over the top.

3. Cook on low heat for 8 hours. If you don’t have a slow cooker, you can place the ribs and sauce in a deep roasting pan and bake covered at 150°C (300°F) for about 4 hours, basting every now and again.


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