How to make
Mix the salt and black pepper and season the ribs.
Heat half the butter and half of the olive oil and sear the beef ribs, until golden brown.
Set the ribs aside and add the vegetables, cut in the following ways:
Peel the carrots and slice into rounds, cut the celery into stripes, cut the onions in half and then slice them.
Saute them all in the same pan that you seared the meat, by adding the remaining butter and oil.
Peel the garlic cloves and add them to te vegetables, as well as the oregano, cummin and bay leaves.
Finally add the wine, and bring back the ribs to the pan.
Place all the ingredients into a clay pot, cover with a lid and roast for 10-12 hours at 190°F (90 degrees) with fan.
Mix all ingredients for the glaze and stir well.
Once the ribs are cooked, place them on a cooling rack and brush them with the glaze.
Place in the oven again for 7-8 minutes.
Blend all the vegetables into a puree.
Serve the ribs on a plater with the puree on the side.
Enjoy your meal!
