Ingredients
- 3 1/2 pounds beef short ribs
- Sea salt and cracked black pepper
- 2 red onions, cut into wedges
- 8 cloves garlic, peeled
- 6 sprigs oregano
- 1 1/2 cups balsamic vinegar
- 1 (14-ounce) can chopped tomatoes
- 4 1/4 cups beef stock
- 1 cup small basil leaves
- 1 tablespoon finely grated lemon zest
- 1 clove garlic, crushed
- 1 teaspoon extra-virgin olive oil
- Sea salt and cracked black pepper
Directions
- Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4–5 minutes on each side or until well browned. Remove from the dish and set aside.
- 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 1/2–3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
- Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5–10 minutes or until the sauce has thickened.
- To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
- Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.
