•400g spare beef ribs
•1 big white onion
•2 celery stick
•1 whole garlic
•2tsp Worcestershire sauce
•30g ground cumin
•40g whole tomatoes
•2pcs bay leaves
•6g black peppercorn
•1l beef stock
•Salt and black pepper
1 Cut all vegetables.
2 Season the ribs with salt, pepper and cumin and place it in a deep baking tray together with the cut vegetables, herbs, bay leaves and Worcestershire sauce, and leave it in the fridge for 24 hours.
4 Add the beef stock, tomatoes cut in quarters and cover with foil.
5 Cook in oven at 170° C for 5 hours checking every hour level of moisture.
6 To make the sauce, recuperate all vegetables once the beef is cooked and cooking jus, stream it and place it in a sauce pan.
7 Clean the exceeds of fat and reduce it.
8 Rectify flavour with butter and salt.
Rib Room is one of 22 restaurants exhibiting at Taste of Dubai 2011.
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