BALSAMIC SHORT RIBS

Balsamic Short Ribs image

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 14

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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
Basil Gremolata:
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

Steps:

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.