Ingredients

Serves 4

Slow Cooked Beef Rib
4 beef ribs
1 head of garlic
1 tbsp allepo pepper
½ lemon, juiced
150 ml of olive oil
½ tbsp salt


Walnut Tarrator 
4 egg yolks
1 tbsp Dijon mustard
1 cup walnuts
2 tsp minced garlic
1 ¾ cups bread (no crust)
¾ cups water
¼ cup olive oil
Salt
1 bunch parsley
4 tbsp white wine vinegar
1 lemon, juiced

 

Method

Slow Cooked Beef Rib
Place garlic, allepo, salt, lemon juice and olive oil in a mortar and pestle and make a paste.
Rub beef ribs on the fat side up with the paste and place in oven and cook at 95˚Cfor 10 hours.
Tip the fat out of the trays and line with silicon paper and when ready to serve pre-heat oven at 240˚C and blast the ribs for 10 minutes until they become crusty on top.


Walnut, Parsley and Lemon Tarrator 
Process yolks, mustard and vinegar in a food processor.
Grind in the walnuts with the garlic and bread. Add a little water to moisten. Mix in the olive oil, salt and lemon juice. Taste and adjust salt and vinegar if needed.
Add chopped parsley and if need be adjust with more salt.
To serve, spoon generously over the ribs.