cut into individual ribs
Fresh Black Pepper and Sea Salt

Sprinkle Salt and Pepper over beef flesh and rub in. Bring meat to room temp.

Tbsp Frantoio Olive Oil
1 Tsp Butter

Melt this in a heavy bottomed oven proof casserole dish. Brown the Ribs over medium heat a few at a time ensuring an even cover. Remove and keep warm.

Soak 1 packet Shitake mushrooms in hot water for about half an hour.
Preheat your oven to 180°C.

8 Garlic Cloves crushed and chopped finely.
2 Large carrots peeled and cut lengthways into 4 then chopped into little pieces.
3 Stalks Celery sliced into small chunks
1 Large Red Onion sliced in half and then in thin crescents.

Sear the veges in the casserole dish to soften but not to brown.

Add
4 Tbsp Balsamic Vinegar
4 Tbsp Cabernet Balsamic Drizzle
2 Tbsp Soft Brown Sugar
1 Tub Leggos Tomato Paste
The Shitake Mushrooms reserving the juice

Continue to cook over medium heat for a few minutes. Return the Beef Ribs to the casserole dish covering with the vegetable mixture.

Add
The mushroom juice plus ¾ Cup of Ruby Port and ¼ of a cup of water if required to cover the Ribs.
Bring to the Boil.

Cover the dish and place in oven for 2 hours. Remove and stir. Remove lid and return to reduced heat 150°C for a further hour or until the meat falls off the bone. Stir at about 30 mins.