Ingredients
2L beef stock
6 cloves garlic, peeled, plus 2 cloves garlic, finely chopped, to serve
2 small brown onions
2 carrots
2 sticks celery
4 ripe tomatoes
60ml olive oil
1 stalk rosemary
½ bunch thyme
1 cup white wine
Salt and cracked black pepper, to season
1 piece beef short ribs (2kg)
2 tbsp tomato paste
1 cup flat-leaf parsley leaves, chopped, to serve
Zest of ½ orange
Method
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Preheat oven to 180C. Bring beef stock to the boil in a large saucepan.
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Chop peeled garlic, onions, carrots, celery and tomatoes into uniform-size pieces. Heat oil in a large, heavy-based pot over
a medium to high heat. Add vegetables to pot. Caramelise the vegetables, stirring continually. -
Stir in rosemary and thyme then deglaze pot with white wine. Add hot stock and bring to the boil. Season with salt and pepper.
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Place ribs in a deep roasting pan and pour over stock and vegetable mixture. Cover with a large sheet of baking paper and foil. Braise for 2 hours or until meat on ribs is tender. Remove ribs from liquid and set aside to cool.
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Mouli the liquid and vegetable mixture over a large saucepan (see tip below). Place over a medium heat and bring to the boil. Cook, stirring occasionally, for about 45 minutes or until reduced to a rich sauce. Add tomato paste to give it a good tomato kick and richness.
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Cooks Co-op -
Cut the ribs into pieces. Grill them on a barbecue or hot oiled chargrill plate until well caramelised. Place ribs on a serving plate and pour over rich sauce. Finish with chopped parsley, chopped garlic and orange zest sprinkled over and serve.
"Tip: A mouli is a hand-operated food mill that is used to puree or grate food and can sit over a bowl or saucepan. They’re available from kitchenware stores and online."
