Name: Red wine and garlic beef ribs
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 2.5 kilogram slabs barbecue beef ribs; 1/2 cup (125ml) dry red wine; 1/4 cup (60ml) worcestershire sauce; 2 tablespoon wholegrain mustard; 1/3 cup (95g) tomato paste; 1/4 cup (55g) firmly packed brown sugar; 3 clove garlic, crushed; 1 tablespoon fresh thyme leaves; Olive and basil mash; 750 gram potatoes, chopped coarsely; 40 gram butter; 1/2 cup (125ml) pouring cream, heated; 1/4 cup (40g) finely chopped seeded black olives; 1 tablespoon finely chopped fresh basil

Red wine and garlic beef ribs

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Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

2.5 kilogram slabs barbecue beef ribs

1/2 cup (125ml) dry red wine

1/4 cup (60ml) worcestershire sauce

2 tablespoon wholegrain mustard

1/3 cup (95g) tomato paste

1/4 cup (55g) firmly packed brown sugar

3 clove garlic, crushed

1 tablespoon fresh thyme leaves

Olive and basil mash

750 gram potatoes, chopped coarsely

40 gram butter

1/2 cup (125ml) pouring cream, heated

1/4 cup (40g) finely chopped seeded black olives

1 tablespoon finely chopped fresh basil

Method

1.Combine ribs with remaining ingredients in a large non-metallic baking dish; season. Cover; refrigerate 3 hours or overnight.

2.Preheat oven to 180°C (160°C fan-forced). Drain ribs; reserve marinade. Place ribs on large oiled baking trays. Roast, uncovered, about 1 hour, turning once during cooking. Cover, stand 5 minutes.

3.To make olive and basil mash; boil, steam or microwave potatoes until tender; drain. Mash potatoes with butter and cream until smooth. Stir in olives and basil; season to taste.

4.Bring reserved marinade to the boil in a small saucepan; boil, uncovered, 3 minutes or until sauce is thickened slightly.

5.Cut ribs into pieces; serve with mash and sauce.

This recipe is not suitable to freeze.
Note

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