All hail a princely cut: the Curious Cuts Beef Chuck Ribs. This on-the-bone beef can happily carry big flavours (and brings plenty of its own). Best cooked slow for a silky texture.

INGREDIENTS

• 2 packets Curious Cuts Beef Chuck Ribs (approx. 1.8 kg)
• 2 tbsp olive oil
• 1/4 bunch thyme
• 3 garlic cloves
• 200 g Swiss brown mushrooms
• 1 carrot
• 1/2 leek
• 1 long sprig celery
• 150 g bacon
• 1 ½ cups red wine
• 1 tbsp brown sugar
• 2 bay leaves
• 2 tbsp caramelised balsamic vinegar
• 400 g tin chopped tomatoes
• 5 large kestrel potatoes
• 300 ml pure cream
• 150 g butter
• 1/2 tsp white pepper
• 1 tbsp corn flour
• 400 g green beans
• 1/2 bunch chives
• Salt and pepper to taste

METHOD

1. Preheat the oven to 160°C. Cut between the bones of the ribs to form single ribs. Season with salt and pepper and set aside. Bring a deep casserole dish to high heat, drizzle 1 tbsp olive oil and sear the ribs for about 6 mins until golden (do not sear bone side of the ribs), remove and set aside.
2. Pick thyme leaves, crush the garlic and quarter the mushrooms. Peel the carrot and finely dice along with the leek, celery and bacon. In the same dish on high heat, drizzle 1 tbsp olive oil and sauté mushroom, garlic and leek for 2 mins, then the bacon for 3 mins then the thyme, carrots and celery for another 4 mins until golden.
3. Add the red wine, brown sugar, bay leaves, caramelised balsamic and tinned tomato. Bring to the boil, reduce heat to medium low and simmer for about 15 mins. Add the seared ribs then cover with a lid and cook in the oven for 1 ½ hours, remove lid and cook for another 30 mins, until the beef is tender.
4. Peel and quarter the potatoes and add to a large pot. Fill with water and salt, bring to the boil. Reduce heat to medium and simmer for about 20 mins or until very soft, drain well. In the same pot, add the cream and butter and bring to the boil, remove from heat. Add the potatoes, season with salt and white pepper, and mash well using a potato masher.
5. Remove dish from the oven and carefully remove ribs from the dish. Using a large spoon, discard the top layer of fat. Add the corn flour and using a whisk, mix until the sauce thickens.
6. Bring a pot of salted water to the boil. Finely chop the chives and top and tail the green beans. Blanch beans for 3 mins, drain and serve with beef ribs, mashed potato and sauce. Garnish with chives.

Cook Time: 2 ½ hours
Serves: 6