Bovril beef ribs.

Tags

beef rib, Bovril, HP sauce, mash, soda bread, Worcestershire sauce

a tablespoon each of Bovril, Brown sauce (HP of course) and Worcester sauce, half a bottle of flat Guinness

I was in Morrisons last week buying a gammon hock at the butcher counter and the butcher was in the back chopping up a cow, I asked him if he had any beef ribs, he gave me two ‘racks’ for four quid, which wasn’t bad for two meals..
I didn’t bother to take photos of the first version of this, this is the improved version, it takes it’s inspiration, loosely from Thiswasdinners Stout braised beef

Bovril beef ribs:

I’ve called the Bovril beef ribs simply because there’s a dollop of Bovril in there.

I put the ribs into a roasting bag..

and roasted them on 125°c for about 2 and a half hours, then I added a stock of a tablespoon each of Bovril, Brown sauce (HP of course) and Worcester sauce, half a bottle of flat Guinness that had been in the fridge since the unauthentic Irish stew and a pint of ready made beef stock

chucked in some sliced onions and button mushrooms, tied the bag up again and cooked it for another hour on 150°c

Then, very carefully I poured off the stock and thickened it with some beef gravy granules, put it back on the ribs and back in the oven

I served it with a soda bread made from spelt, white flour, porridge oats and a tub of out of date creme fraiche..

The bread was melt in the mouth, I was difficult not to scoff the lot and that was before I dished up.

The ribs were beautiful, the meat fell of the bone..

The sauce was delicious, you could taste it had HP and Worcester sauce in there, the Bovril made the whole thing really beefy..

I thoroughly enjoyed that and would recommend using beef ribs if you can get them..

Finally used the green beans up..