Jacob’s Ladder

4 beef ribs cut from a rib roast, left in a whole section
3 large onions
2 carrots
Garlic cloves from 1 garlic bulb
1 tbsp juniper berries, bruised
1 bay leaf
Olive oil Salt and pepper, or steak seasoning
Red wine

Heat the oven to 160C/Gas Mark 3.

Slice the onions and carrots into 1/2″ rounds and lay on a roasting tray or casserole dish large enough to hold the beef ribs, add the garlic cloves unpeeled Rub the ribs with olive oil, season and lay on top of the vegetables. Sprinkle the juniper berries over the mis, and pour over enough red wine to moisten the vegetables but not cover the meat.

Add the bay leaf and cover the roasting tray tightly with foil. Roast for 3 hours and then remove the foil. Roast for another hour topping up with water if it is looking dry. Remove from the oven and rest for 10 minutes. Serve with the juices from the pan.

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