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Zinfandel beef ribs with citrus gremolata
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Beef ribs are delicious when braised low and slow with a rich, bold red, such as zinfandel. The zesty gremolata sprinkled over just before serving adds a welcome hit of freshness to this comforting winter dish.
1.5kg beef short ribs
1½ tbsp olive oil
1 tbsp tomato purée
1 tbsp plain flour
300g baby parsnips
300g baby carrots,
1 garlic bulb, halved horizontally
6 echalion shallots, halved
2 bay leaves
1 sprig rosemary
400ml fresh beef stock
400ml Brazin Old Vine Zinfandel
mashed potatoes (or steamed rice), to serve
2 garlic cloves, finely chopped
25g pack flat leaf parsley, leaves finely chopped
1 small orange, zest
1 lemon, zest
1. Preheat the oven to 170˚C, gas mark 3. Pat the beef ribs dry with kitchen paper and season. Put the oil in a large, lidded fl ameproof casserole dish and set over a medium heat. Add the ribs in a single layer (you may need to do this in batches) and brown on all sides, turning with tongs (6-8 minutes).
2. Return all the ribs to the dish, then add the tomato purée and stir briefly. Scatter with the flour and turn the beef to distribute it evenly. Add the parsnips, carrots, garlic bulb halves, shallots, herbs, stock and wine and bring to the boil. Cover with the lid and roast in the oven for 3 hours, until the beef is very tender.
3. To make the gremolata, combine the finely chopped garlic and parsley with the orange and lemon zest. Scatter the beef and vegetables with the gremolata and serve with mashed potatoes (or steamed rice, if liked).
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 3336kJ
This recipe was first published in January 2020.