Ingredients
1/2 cup (125ml) Maggie Beer Vino Cotto
2 tbspn rosemary, stripped and roughly chopped
1 tbspn thyme, roughly chopped
1 tspn Dijon mustard
2 tbspn Maggie Beer Verjuice
4 x 350g beef short ribs
4 golden shallots, roughly chopped
2 carrots, roughly chopped
1 cup (250ml) Maggie Beer Beef Stock
80g pancetta, sliced thinly
1/4 cup (60ml) Maggie Beer Verjuice
1/2 cup (125ml) Maggie Beer Vino Cotto
2 tbspn rosemary, stripped and roughly chopped
1 tbspn thyme, roughly chopped
1 tspn Dijon mustard
2 tbspn Maggie Beer Verjuice
4 x 350g beef short ribs
4 golden shallots, roughly chopped
2 carrots, roughly chopped
1 cup (250ml) Maggie Beer Beef Stock
80g pancetta, sliced thinly
1/4 cup (60ml) Maggie Beer Verjuice
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Methods
Prep time: 30 mins, plus marinating time / Cook time: 2 hours 45 mins.
METHOD
1
Preheat the oven to 150°C fan forced.
2
Mix Vino Cotto, rosemary, thyme, mustard and Verjuice and pour over beef ribs. Marinate for as long as possible. Overnight is preferred.
3
Place a medium size heavy cast iron pot over a medium to high heat, add Extra Virgin Olive Oil and sauté the shallots and carrot until golden brown, remove from the pot and set aside. Deglaze the pot with the Beef Stock. Add the beef rib mix, including the marinade.
4
Cover tightly and cook in the oven for 2- 2½ hours until tender and melting.
5
While ribs are in the oven crisp up the pancetta and set aside.
6
Gently remove the ribs from the sauce and set aside. Place cooking pot on the heat and reduce if required.
7
Just before serving remove from the heat and add ¼ cup of Verjuice to lift the richness.
8
Pour over the sauce and sprinkle with the pancetta, carrot and shallots.
9
Serve with smashed garlic potatoes and green vegetables.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins, plus marinating time / Cook time: 2 hours 45 mins.
METHOD
1
Preheat the oven to 150°C fan forced.
2
Mix Vino Cotto, rosemary, thyme, mustard and Verjuice and pour over beef ribs. Marinate for as long as possible. Overnight is preferred.
3
Place a medium size heavy cast iron pot over a medium to high heat, add Extra Virgin Olive Oil and sauté the shallots and carrot until golden brown, remove from the pot and set aside. Deglaze the pot with the Beef Stock. Add the beef rib mix, including the marinade.
4
Cover tightly and cook in the oven for 2- 2½ hours until tender and melting.
5
While ribs are in the oven crisp up the pancetta and set aside.
6
Gently remove the ribs from the sauce and set aside. Place cooking pot on the heat and reduce if required.
7
Just before serving remove from the heat and add ¼ cup of Verjuice to lift the richness.
8
Pour over the sauce and sprinkle with the pancetta, carrot and shallots.
9
Serve with smashed garlic potatoes and green vegetables.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).