Ingredients

  • 1 1/2 cups balsamic vinegar
  • 1 cup small basil leaves
  • 3 1/2 pounds beef short ribs
  • 4 1/4 cups beef stock
  • 1 (14-ounce) can chopped tomatoes
  • 1 clove garlic, crushed
  • 8 cloves garlic, peeled
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon extra-virgin olive oil
  • 6 sprigs oregano
  • 2 red onions, cut into wedges
  • Sea salt and cracked black pepper
  • Sea salt and cracked black pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat a large, deep, heavy casserole dish over medium-high heat.
  • EQUIPMENT:

Step 2

  • Sprinkle the ribs with salt and pepper and cook for 45 minutes on each side or until well browned.
  • INGREDIENTS:
  • Length: 45 minutes

Step 3

  • Remove from the dish and set aside.

Step 4

  • Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/23 hours or until the beef is very tender.
  • INGREDIENTS:
  • Length: 1385 minutes

Step 5

  • Remove the ribs from the dish and keep warm.
  • INGREDIENTS:

Step 6

  • Strain the pan juices and skim the fat from the surface.
  • EQUIPMENT:

Step 7

  • Pour into a saucepan and simmer over high heat for 510 minutes or until the sauce has thickened.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 510 minutes

Step 8

  • To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.
  • INGREDIENTS:

Step 10

  • From The New Easy 2015 by Donna Hay. Buy the full book from Harper

Step 11

  • Collins or from Amazon.Reprinted with permission from Harper

Step 12

  • Collins.