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Bella’s Beef 
Rib Dinner

Teaching my 11-year-old ‘mini me’ in the kitchen to cook the basics from scratch is a great part of how I like to spend my down time. Bella’s ribs are a time-consuming but relaxing event, best done in our house together on a cold winter Sunday afternoon about 2.30 pm-ish. And while the ribs are slow-cooking, we watch a movie in front of the fire, with some sneaky homemade butter popcorn!

Slow-cooked ribs, crunchy spuds and coleslaw with homemade lemon mayonnaise – you just know everyone in the family will love this dinner.

Chantelle Quinn Ribs Recipe

Beef Ribs  (DF)

  • 2 kg beef ribs
  • Rub with 3 tsp each of ground cumin,      salt and cracked pepper.

Sauce  (GF)

  • 2 cups beef stock
  • ¾ cup red wine
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tsp cracked pepper
  • ½ cup tomato paste
  • 1 cup roasted red peppers, blitzed to a paste
  • 2 chopped onions
  • 3 tbsp fresh crushed garlic
  • 4 tbsp Worcestershire sauce
  • 3 tbsp Mount Somers Clover Honey
  • 2 tbsp cornflour paste

Mix all ingredients together in a large pot and bring to the boil. Once boiled leave to cool for 10 minutes while preparing the ribs. Once cool enough, carefully pour over rubbed ribs. Cover and slow-cook at 160°C for three hours. Set aside to cool while cooking potatoes and preparing coleslaw.

Words Georgi Waddy     Images Emmily Harmer     Recipes Chantelle Quinn