Add a touch of Mediterranean flavours to your next roast with these slow-braised beef short ribs, which simply melt in the mouth.
To drink: A fruity, light-bodied red Italian varietal such as Sangiovese or Nebbiolo has herby flavours that are ideally suited to red meat.
Braised beef short ribs
- 1kg beef short ribs
- 30ml (2 tbsp) olive oil
- 4 garlic cloves, thickly sliced
- 6 sprigs of fresh rosemary
- 30ml (2 tbsp) fresh rosemary, chopped
- 5 sprigs of fresh oregano
- 5ml (1 tsp) dried oregano
- juice of 2 lemons
- 125ml (½ cup) dry white wine
- 2 red onions, quartered
- 1 whole garlic bulb, skin on, broken
- salt and freshly ground black pepper, to taste
Preheat the oven to 200°C.
Place the beef short ribs in a large baking tray. Add the olive oil, garlic cloves, rosemary sprigs, chopped rosemary, oregano sprigs, dried oregano, lemon juice, wine, onions and whole garlic.
Season, cover with foil and bake at 200°C for 20 minutes. After 20 minutes lower the temperature to 180°C and carry on roasting for 1 hour.
After an hour, remove the foil, adjust the seasoning and roast for the remaining 20 minutes.
Remove from the oven and rest for 5 minutes before serving. A rustic mash is delicious with the tender beef.
Cook's tip: For even more Mediterranean flavour, add some of the soft, roasted garlic to the rustic mashed potato and scatter with plenty of roughly chopped parsley.