This dish is luxe, there is no doubt about it. Slow braised for over three hours in a heady mix of thyme, balsamic vinegar and wine, these ribs are melt-in-your-mouth decadent. To balance out their richness, I’ve paired them with a crisp and refreshing slaw, lightly dressed with lemon juice and olive oil. It is the perfect Autumnal transitional dish, whilst the weather sorts out what it’s doing! I often serve these ribs with the creamy polenta I made with the mushrooms when it’s super cold and I’m after something really comforting. If you have left overs, the meat makes a wonderful filling for tacos the next day too!
When choosing ribs, make sure they’re really meaty with a good amount of marbling and fat. I think, like when buying fruit, vegetables, or anything else you consume for that matter, that buying from vendors you trust who can tell you where the produce comes from is really important. I really like the Cape Grim Beef ribs I found at Gary’s Quality Meats in Prahran Market, but I’m sure you’ll have your own preference. You can get the ribs cut along or across the bone, it doesn’t make a huge difference as they’re so tender once cooked, the meat will just fall away from the bones anyway.
This is the perfect dish to make on a cool Autumn weekend, a one-pot meal that can be thrown in the oven and forgotten about for an afternoon while you attend to more important things! I usually cook the dish in an oven-proof cast iron pot which can go from the stove into the oven. If you don’t have one, just start them off in a pan and then transfer to a large baking or casserole dish.
Slow Braised Ribs with Italian Slaw ingredients. Ceramic Platter by Shiko and plate by Jessilla Rogers. Recipe – Julia Busuttil Nishimura, Styling – Natalie Turnbull, Photo – Eve Wilson.
Slow Braised Ribs with Italian Slaw straight out of the oven and ready for serving. Recipe – Julia Busuttil Nishimura, Styling – Natalie Turnbull, Photo – Eve Wilson.
Slow Braised Ribs with Italian Slaw. Dinner plate by Shiko, handmade plates by Jessilla Rogers and gold cutlery by Cutipol from Francalia. Recipe – Julia Busuttil Nishimura, Styling – Natalie Turnbull, Photo – Eve Wilson.
