Red wine-braised short ribs with marrow and parsley

Red wine-braised short ribs with marrow and parsley

Recipe by Marthinus Ferreira

Red wine-braised short ribs with marrow and parsley

Serves: 6
Cooking Time: 2 hrs 30 mins

Ingredients

  • 2,5kg short ribs
  • 1 tbsp brown sugar
  • 4 tsp red wine vinegar
  • salt and freshly ground black pepper, to taste
  • 1L (4 cups) red wine
  • 2 onions
  • 1 garlic bulb, halved
  • 4 carrots
  • 3 celery stalks
  • 1kg marrow bones
  • fresh parsley, finely chopped, to serve
  • 12 slices ciabatta, to serve

Instructions

1

Sprinkle the short ribs with brown sugar, red wine vinegar, salt and freshly ground black pepper. Brown under the grill until browned all over, about 6 minutes.

2

Preheat the oven to 180°C.

3

Add the rest of the ingredients to an ovenproof dish.

4

Add short ribs, cover with foil and roast for 2 hours.

5

Carefully remove the meat and place on a serving plate.

6

Strain the pan juices and thicken by reduction.

7

Boil the beef marrow bones in salted water, about 20 minutes. Kief slightly and shake the marrow from the bones.

8

Toast the ciabatta.

9

Top the ciabatta with bone marrow and ribs, sprinkle with chopped parsley and serve.

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