RecipeMuncher

On occasion I’ve seen these Argentine beef ribs at the market but up until now I’ve never bought them.

As it is winter here, I’m in the mood for something comforting and the idea of slow-cooked ribs certainly does appeal.

I’ve approached this as I would osso buco - there’s a base of slowly cooked vegetables, a soffrito of sorts, to which the browned ribs and tomato has been added. Cooked in a low oven for quite a few hours, the final product is meat that just falls away from the bone - deliciously tender and full of flavour that only long, slow cooking can provide.

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