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Balsamic Short Ribs

By Donna Hay

4.6

(29)

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Balsamic Simmered Short Ribsthe new easy, photography by William Meppem

Recipe information

  • Yield

    4 Servings

Ingredients

3 1/2 pounds beef short ribs
Sea salt and cracked black pepper
2 red onions, cut into wedges
8 cloves garlic, peeled
6 sprigs oregano
1 1/2 cups balsamic vinegar
1 (14-ounce) can chopped tomatoes
4 1/4 cups beef stock

Basil Gremolata:

1 cup small basil leaves
1 tablespoon finely grated lemon zest
1 clove garlic, crushed
1 teaspoon extra-virgin olive oil
Sea salt and cracked black pepper

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

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

    Step 5

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

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Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.
TagsShort RibBeef RibBeefMeatBasilHerbs & SpicesTomatoVegetableMainDinnerDairy FreeGluten FreeNut FreeBraiseHarper CollinsCookbooksDonna Hay Magazine

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