Braised beef ribs with salsa verde
Prep time: 40 min
Cook time: 5 min
Servings: 8
Braised beef ribs are always a winner at any dinner party, here's how I make them with a salsa verde to drizzle over the top.
Ingredients
- 2 x 3-point beef short ribs
- salt, to taste
- any rub of your choice (e.g., coffee rub)
- 3 tbsp (44.4 ml) peanut oil
- 2 carrots, sliced 1cm (about 0.4 inch) thick
- 2-3 banana shallots or yellow onions, peeled and halved
- 8 cloves garlic, crushed
- 250ml (about 1 cup) red wine (white wine can be substituted)
- 2 large sprigs of rosemary
- a small bunch of thyme
- 1 tin whole peeled tomatoes
- 2 litres (about 8.5 cups) chicken stock
- flat-leaf parsley, for garnishing
- pickled onions, for garnishing
- Salsa verde
- 1 full cup of picked basil leaves
- 1 full cup of picked parsley leaves
- 1/2 cup of picked mint leaves
- 3 cloves of garlic
- 1.5 tsp of Dijon mustard
- juice of 1 lemon
- a pinch of salt
- 100ml (about 3.4 fl oz) of olive oil
Directions
- Prepare the ribs by cutting between the bones and scoring the back membrane. Season well with salt and your choice of rub.
- Preheat the oven to 160°C (320°F).
- In a large Dutch oven over high heat, sear the ribs on all sides until they develop a good colour. Then, remove and set aside.
- With the ribs removed, add the shallots and carrots to the pan. Sauté for 4-5 minutes to develop some colour. Then, add the garlic, herbs, and wine. Cook the wine for 4 minutes, then add the tinned tomatoes and mix well.
- Return the beef ribs to the pot and cover with chicken stock. Place a cartouche (a round of parchment paper) over the ribs, then cover with the lid and transfer to the oven. Cook for 3 hours.
- After cooking, remove the ribs from the oven and let them rest in the cooking liquid for 20-30 minutes. Then, remove and place on a lined oven tray, ready to serve.
- When ready to serve, reheat the cooked ribs in a 190°C (375°F) oven for 8-10 minutes. Remove and garnish with parsley and pickled onions.
- Salsa verde
- Place all ingredients in a jar or a bench top blender.
- Blend with a stick blender or in the benchtop blender until smooth.
- Check the seasoning and adjust the salt as needed.
- Store in the fridge until ready to serve.