800g beef ribs
250g bacon slab, with rind
4 tbsp extra virgin olive oil
2 large carrots, peeled and chopped into 2-3cm pieces
2 brown onions, chopped
1 bay leaf
6 cloves of garlic
1 bunch thyme
1 stem rosemary
750ml pinot noir or other red wine
1 tbsp quince paste
750ml beef stock
1 bunch parsley, finely chopped
Preheat the oven to 165°C.
Season ribs with a generous pinch of salt.
Remove the bacon rind from the bacon and chop it into diced pieces. Add to a cold pan, including the rind and turn on the heat to render down the fat.
Add carrots and onion and saute for a few minutes. Add garlic, bay leaf, thyme and rosemary. Cook for 5-8 minutes or until slightly softened.
Add remaining olive oil to a hot pan over medium heat. Add the beef ribs and sear on both sides for a few minutes. Add the ribs to the vegetables. Deglaze the rib pan with port and add to the vegetables. Add wine, quince paste and stock and stir through. Add butter, cover with a lid and place in the oven for 1.5 to 2 hours, or until the ribs are tender.
Scatter with fresh parsley and serve with crusty bread.