Sticky Beef Short Ribs
1. 3kg pack Gourmet Direct Beef Short ribs cut into individual ribs
2. Fresh Black Pepper and Sea Salt
Sprinkle Salt and Pepper over beef flesh and rub in. Bring meat to room temp.
3. Tbsp Frantoio Olive Oil
4. 1 Tsp Butter
Melt this in a heavy bottomed oven proof casserole dish. Brown the Ribs over medium heat a few at a time ensuring an even cover. Remove and keep warm.
Soak 1 packet Shitake mushrooms in hot water for about half an hour.
Preheat your oven to 180°C.
8 Garlic Cloves crushed and chopped finely.
2 Large carrots peeled and cut lengthways into 4 then chopped into little pieces.
3 Stalks Celery sliced into small chunks
1 Large Red Onion sliced in half and then in thin crescents.
Sear the veges in the casserole dish to soften but not to brown.
Add
4 Tbsp Balsamic Vinegar
4 Tbsp Cabernet Balsamic Drizzle
2 Tbsp Soft Brown Sugar
1 Tub Leggos Tomato Paste
The Shitake Mushrooms reserving the juice
Continue to cook over medium heat for a few minutes. Return the Beef Ribs to the casserole dish covering with the vegetable mixture.
Add
The mushroom juice plus ¾ Cup of Ruby Port and ¼ of a cup of water if required to cover the Ribs.
Bring to the Boil.
Cover the dish and place in oven for 2 hours. Remove and stir. Remove lid and return to reduced heat 150°C for a further hour or until the meat falls off the bone. Stir at about 30 mins.
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