Red Wine & Rosemary Braised Back Rib Beef with Pearl Onions & Root Veg

Serves: 4–6
Cook Time: ~3 hours (low & slow)
Difficulty: Easy – minimal prep, big payoff

Ingredients

• 1kg Eversfield Organic Back Rib Boneless Beef Joint

• 2 tbsp olive oil or beef tallow

• 2 medium onions, sliced

• 3 garlic cloves, crushed

• 2 large carrots, sliced into thick coins

• 2 parsnips, sliced into thick coins

• 200g pearl onions or shallots

• 2 tbsp tomato purée

• 250ml red wine (optional but recommended)

• 500ml organic beef stock or broth

• 2 sprigs fresh rosemary

• 2 sprigs thyme

• 2 bay leaves

• 1 tbsp Worcestershire sauce (optional)

• Sea salt & cracked black pepper

• Optional to serve: mash, creamy polenta, or crusty sourdough

Method

1. Season & Sear
   Preheat oven to 160°C (140°C fan). Generously season the beef joint with salt and pepper.
   Heat a large casserole dish or Dutch oven over medium-high heat with oil, then sear the beef on all sides until golden and caramelised. Remove and set aside.

2. Sauté the Base
   Lower the heat slightly and add sliced onions, pearl onions/shallots, carrots and parsnips to the same pan. Cook for 6-8 minutes until softened and lightly coloured. Add garlic and cook for 1 minute more.

3. Tomato & Wine
   Stir in tomato purée and cook briefly to remove rawness (1-2 minutes).
   Pour in the red wine, scraping any flavour from the bottom of the pot. Allow to reduce by half.

4. Add Stock & Aromatics
   Return the beef to the pan, add stock, Worcestershire (if using), rosemary, thyme and bay leaves. Liquid should come at least halfway up the joint — add a splash more stock or water if needed.

5. Low & Slow Cook
   Cover with lid and braise in the oven for 2.5–3 hours or until tender enough to pull with a fork. Check halfway and add a splash more liquid if needed.

6. Rest, Reduce & Serve
   Once tender, remove the beef and rest for 10 minutes, then slice or gently pull apart.
   Meanwhile, simmer the braising liquid uncovered for 10 minutes to thicken into a glossy sauce.

7. Plate Up
   Spoon vegetables and sauce into bowls and top with slices of braised organic beef.
   Serve with creamy mash, buttery polenta or simply some good organic sourdough for mopping up sauces.

Why This Works

This cut shines when slow-braised — the gentle cook transforms it into tender, deeply flavourful beef with natural richness. The wine and root veg lend sweetness and depth, while rosemary and thyme keep the dish wintery and fragrant.

Optional Variations

• Add mushrooms in the last hour for earthiness

• Swap wine for dark ale for a more robust flavour

• Serve cold, sliced thin for sandwiches the next day — amazing leftovers