Recipe by Marthinus Ferreira
Red wine-braised short ribs with marrow and parsley
- 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
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.
Preheat the oven to 180°C.
Add the rest of the ingredients to an ovenproof dish.
Add short ribs, cover with foil and roast for 2 hours.
Carefully remove the meat and place on a serving plate.
Strain the pan juices and thicken by reduction.
Boil the beef marrow bones in salted water, about 20 minutes. Kief slightly and shake the marrow from the bones.
Toast the ciabatta.
Top the ciabatta with bone marrow and ribs, sprinkle with chopped parsley and serve.