1 Season the beef with half the salt and pepper. Heat the oil in a casserole pan on a medium to high heat and sear the ribs one by one on all sides until dark golden brown (about 5 minutes each side). Once coloured, remove from the pan and place on a tray.
2 Turn the heat down to medium and add the butter. Once melted, add the carrots, garlic, bacon, thyme and remaining seasoning. Cook the carrots slowly till caramelised (about 8-10 minutes), then add the onions, celery and shallots. Cook on a medium heat until evenly coloured, 8-12 minutes. Add the wine and port and reduce by half, then add the stock.
3 Add the beef and bring to a simmer. Cook for 2½-3 hours until tender, skimming off any scum regularly. Remove the ribs and reduce the liquor by half. Pass this through a colander, pressing all the vegetables to obtain maximum flavour, and then through a fine sieve. Serve with the beef, scattered with parsley.
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|Serving Size: 1 Serving (1174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 572 (67%)|
|Amt Per Serving||% DV|
|Total Fat 63.6g||85 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 9g|
|Cholesterol 58.9mg||18 %|
|Sodium 2249.7mg||78 %|
|Potassium 1419.2mg||37 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 47.9g|
|Protein 20.5g||29 %|
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Calories per serving: 858
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