Balsamic Short Ribs
Tender beef short ribs slowly braised in a rich balsamic vinegar and tomato sauce, topped with a fresh basil gremolata. This hearty dish combines the deep flavors of beef with the sweet tanginess of balsamic vinegar.
Ingredients
- •3½ pounds beef short ribs
- •to taste sea salt and black pepper
- •2 whole red onions
- •8 cloves garlic
- •6 sprigs oregano
- •1½ cups balsamic vinegar
- •1 can chopped tomatoes
- •4¼ cups beef stock
- •1 cup basil leaves
- •1 tablespoon lemon zest
- •1 clove garlic
- •1 teaspoon extra-virgin olive oil
- •to taste sea salt and black pepper
Cooking Instructions
- 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.
10 min
- 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.
180 min
- 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.
10 min
- 4.
To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
5 min
- 5.
Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.
5 min
