Barbecued beef short ribs with vino cotto and rosemary
SERVES 4 PREP AND COOK TIME 3 HOURS 30 MINUTES (+ REFRIGERATION AND STANDING TIME) START THIS RECIPE A DAY AHEAD
2kg beef short ribs
⅓ cup (80ml) vino cotto
⅓ cup (80ml) extra virgin olive oil 2 tablespoons soy sauce
⅓ cup fresh rosemary leaves cos lettuce and cucumber salad, to serve
1 Place the beef ribs in a large, shallow, non-reactive dish. Combine vino cotto, oil, soy sauce and rosemary in a small bowl; pour over beef. Cover; refrigerate for about 24 hours, turning occasionally.
2 Preheat a covered barbecue. Place ribs on barbecue grill; cook for 2-3 minutes on each side or until well-browned. Turn off elements directly underneath ribs, leaving remaining elements on to cook by indirect heat; close barbecue lid. Maintain barbecue heat at about 160°C. Or roast the ribs in a large baking dish in the oven at 160°C (140°C fan-forced).
3 Cook ribs for 2½-3 hours or until very tender, glazing three to four times with some of the marinade. Transfer ribs to a tray; loosely cover with foil. Stand for 30 minutes. Slice beef from the bone.
Uncooked marinated ribs suitable to freeze. Not suitable to microwave.
Hearty bean soup