Balsamic Short Ribs

Ingredients for Balsamic Short Ribs

• 1.6kg beef short ribs

• Sale marino e pepe nero macinato

• 2 red onions, cut into wedges

• 8 cloves garlic, peeled

• 6 sprigs oregano

• 350ml balsamic vinegar

• 1 (400g) can chopped tomatoes

• 4 1/4 cups beef stock

• 1 cup small basil leaves

• 1 cucchiaio di scorza di limone finemente grattugiata

• 1 spicchio d'aglio, schiacciato

• 1 teaspoon extra-virgin olive oil

• Sale marino e pepe nero macinato

Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4–5 minutes on each side or until well browned. Remove from the dish and set aside.

Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2–3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.

Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5–10 minutes or until the sauce has thickened.

To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.

Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.