Bar­be­cued beef short ribs with vino cotto and rose­mary

Australian Women’s Weekly NZ - - CONTENTS -

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

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