Short rib

By admin
02 March 2012

One of our contributors, Julie, cooks the ribs in a casserole in the oven. To save electricity we cooked ours on top of the stove then briefly grilled them until crisp.

Serves 6

Preparation time: 15 min

Cooking time: 45-60 min

2 kg short/flat rib, cut into

1,5 cm strips or 3 cm chunks, bone and all

salt and freshly ground black

pepper to taste

olive oil

3 cloves garlic, crushed

1 small onion, cut into pieces

1-2 sprigs of rosemary

250 ml (1 c) red wine

250 ml (1 c) beef stock

sweet chilli sauce (optional)

pomegranate seeds (optional)

lemon slices to serve

Remove as much as possible of the outer fat layer or the ribs will be very fatty.

Season the ribs well with salt and freshly ground pepper.

Heat a little oil in a pan until very hot and brown the ribs all over.

Put the garlic, onion, rosemary, red wine and beef stock in a large saucepan and bring to the boil.

Add the ribs, cover, reduce the heat and simmer for 40 minutes or until the ribs are tender.

Preheat the oven grill.

Remove the ribs from the stock and arrange them on a baking tray. brush lightly with chilli sauce (if using) and grill the ribs for 5 minutes or until browned.

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