Jacob’s Ladder of Ribs with Buttered Parsley Tagliatelle - James Martin Chef

Name: Jacob’s Ladder of Ribs with Buttered Parsley Tagliatelle - James Martin Chef
Ingredients: 2kg Jacobs ladder of beef ribs; 1 onion; 2 carrots; 1 bulb garlic 1/2d; 1 small bunch parsley; Water to cover; A few peppercorns; 6 star anise; 2 cinnamon sticks; Cooking liquor from above; 2 tins chopped tomatoes; 1 bunch of basil; Buttered fresh tagliatelle with chopped parsley; Grated parmesan; Seal the ribs in a hot pan until coloured. Add the beef stock, tomatoes and aromats in a pan and simmer for 4 hours. Remove the beef from the stock and place onto a tray.; To make the sauce, bring the cooking liquid to a rapid boil, reduce by half and finish with butter. Season, pop the ribs back in and finish with basil.; Cook the pasta as per pack instructions. Either shred the beef off the bones and mix with the sauce or serve the ribs whole on buttered pasta. Grate over parmesan.

www.jamesmartinchef.co.uk

Slow-braised Jacob’s ladder until tender, finished in a rich tomato and basil sauce and served over buttered tagliatelle with parmesan.

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Ingredients

2kg Jacobs ladder of beef ribs
1 onion
2 carrots
1 bulb garlic 1/2d
1 small bunch parsley
Water to cover
A few peppercorns
6 star anise
2 cinnamon sticks
Cooking liquor from above
2 tins chopped tomatoes
1 bunch of basil
Buttered fresh tagliatelle with chopped parsley
Grated parmesan
Seal the ribs in a hot pan until coloured. Add the beef stock, tomatoes and aromats in a pan and simmer for 4 hours. Remove the beef from the stock and place onto a tray.
To make the sauce, bring the cooking liquid to a rapid boil, reduce by half and finish with butter. Season, pop the ribs back in and finish with basil.
Cook the pasta as per pack instructions. Either shred the beef off the bones and mix with the sauce or serve the ribs whole on buttered pasta. Grate over parmesan.