Directions

1. Prepare the ribs: In a shallow dish or large bowl, combine the plain flour with the Lane's Signature Rub. Pat the beef ribs dry, then coat them evenly in the flour-rub mixture. Shake off any excess.

2. Brown the ribs: Heat the lard or tallow in a large, heavy-based ovenproof pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the coated ribs on all sides until well-seared. Remove the ribs and set aside.

3. Sauté the vegetables: In the same pot, add the diced onion, carrots, and capsicum. Cook for 5–7 minutes until softened and lightly caramelised, scraping up any browned bits from the bottom of the pot.

4. Deglaze and braise: Return the browned ribs to the pot. Pour in the red wine (or stock) and bring to a simmer. Cover with a lid, transfer to a preheated oven at 130°C (fan-forced or conventional), and cook for approximately 6 hours, or until the meat is very tender and easily pulls away from the bone.

5. Pull the meat: Remove the pot from the oven and allow it to cool slightly. Shred the meat from the bones, discarding any excess fat or connective tissue. Mix the pulled meat with a small amount of the braising liquid and vegetables for moisture and flavour. Keep warm.

6. Assemble the sandwiches: Preheat the grill or a pan. Toast the baguette halves until golden. Layer sliced Brie on the toasted bread and place under the grill briefly to melt the cheese. Generously pile the warm pulled beef on top. Finish with chopped fresh parsley and a sprinkle of grated Parmesan. Serve immediately.