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1
Preheat oven to 350 degrees.
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2
Season ribs with salt and pepper.
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3
heat vegetable oil in a large braising dish.
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4
Add ribs and fry until browned on all sides and then remove.
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5
Drain all fat from pan.
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6
Add vegetables and garlic and saute for 2-3 mins, then add red wine, bay leaf, and thyme.
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7
reduce liquid in the pan by halfand the return ribs to pan.
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8
Add just enough stock to cover the ribs completely, bring to a boil and then remove from heat.
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9
lay a layer of parchment paper over the ribs and stock, then cover pan with lid and place in preheated oven.
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10
Cook for 3 1/2 hours or until the meat is tender and falling off bone.
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11
Remove meat from the pan and set aside.
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12
Strain liquid into a saucepan and simmer over low heat until reduced by half.
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13
If using anchovies run the mixture through blender until smooth.
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14
If using fish sauce just add to reduced mixture in pot.
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15
It is like an au jous sauce not a gravey so don`t worry about thickness.
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16
You can however mix 1 tbsp of cold water with 1 tbsp of cornstarch then add to sauce if you would like to thicken.
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17
Serve the ribs with the sauce.
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18
Great with garlic mashed potatoes and vegetables.
