I attempted this recipe by Marco Pierre White and was quite surprised at the ease of making such a delicious dish. Okay, mine isn't quite as photogenic as his below, but it did taste great. The recipe is sponsored by Knorr and Marco does push the Knorr Herb Infusion product, but to be honest I couldn't find it in my local grocery store... and I did look. Instead I just used Beef Broth and a couple of anchovy fillets to bring out the beef flavor. I followed the rest of the recipe just as Marco Pierre White demonstrates in this short video. It takes over two hours to cook this dish but most of it is spent braising in the oven. I have to say, the wait is well worth the taste.
One Note: when he mentions the oven should be at 140 degrees to 210 degrees, I believe he was referring to Celsius which is more common in Britain rather than Fahrenheit which is more common in the U.S. I have a Fahrenheit oven, so I converted it to about 300 degrees Fahrenheit when braising the beef in the oven.
With that I'll let the video demonstrate the recipe. See below.
Marco really doesn't provide measurements in the video since he believes you should use ingredients in accordance to your taste. However, if you'd like some guidance here are the measurements I used for this dish.
Prep Time: 10 minutes
Cooking Time: 2.5 hours
Active Cooking Time: 30 minutes
2.5 lbs Beef Ribs with bones removed (about six large pieces)
Salt and Pepper for the Beef ribs before browning
1 Onion chopped
8 Garlic Cloves sliced and soaked in 1/4 cup Olive Oil
3 Cups White Wine
3.5 Cups Beef Broth
2 Anchovy fillets (together with the beef broth was my substitute to the Knorr Herb Infusion)
2 Sprigs Fresh Basil
2 Sprigs Fresh Thyme
Cilantro to garnish