Ingredients
1 x 400g tin of tomatoes
1 cup of stout
1kg thick beef ribs
¼ cup Beerenberg Sticky Rib Sauce
1 onion diced
2 cloves of garlic minced
2 carrots finely diced
1 small stick of celery diced
2 tablespoons of rice bran oil
Directions
Cut ribs into 3 to 4 bone portions. Season ribs with salt and pepper.
Heat oil in a large, deep non-stick frying pan over medium-high heat. Add half the ribs to the pan. Cook for 2 to 3 minutes each side or until browned. Repeat with the remaining ribs. Remove ribs and place aside.
Reduce heat to medium. Add onion, garlic, celery and carrot and cook for 5 minutes until softened. Add the tomato, stout, Beerenberg Sticky Rib Sauce and combine. Season with salt and pepper. Place ribs in slow cooker and pour the sauce over. Cover with the lid and cook on low for 6 hours or until ribs are tender and falling from the bone.
Serve with polenta and wilted greens.
