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Red Wine Braised Beef Rib Fingers

Red Wine Braised Beef Rib Fingers

Red Wine Braised Beef Rib Fingers – Serves 4-5



    • 2 Tablespoons plain flour
    • 2 Tablespoons vegetable oil
    • Salt and pepper
    • 1/2 of an onion chopped
    • 2 carrots chopped
    • 3 sticks celery chopped
    • 3 cloves garlic sliced thickly
    • 1 whole bottle of good dry red wine
    • 4 sprigs fresh thyme
    • 2 bay leaves
    • 2 cups chicken or beef stock


    • In a large skillet, heat the oil until just smoking. Season the ribs with the flour, salt and pepper and sear on top and bottom until brown and crispy. Transfer to a plate.
    • Add the onion, carrot, celery, bay leaves and garlic to the pan and cook until soft, about 15 minutes. Pour in the wine and thyme, bring to a boil over a high heat. Take a casserole dish and place the ribs inside
    • Pour the wine mixture over the ribs and add the stock. Place the lid on top and put it into the oven.
    • Cook for 2 hours and then stir the meat. Cook for a further 30 minutes without the lid. Transfer the meat to a plate and cover with foil. Strain the leftover liquid into a pan and reduce further until it thickens. Add a couple teaspoons of cornstarch/water mixture if you need it thickened faster.

    • Serve with mashed potatoes and the sauce poured over the ribs. Garnish with fresh parsley if desired.