Red wine and garlic beef ribs
Nov 30, 1976 1:00pm- 15 mins preparation
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
Red wine and garlic beef ribs
- 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
Red wine and garlic beef ribs
- 1Combine ribs with remaining ingredients in a large non-metallic baking dish; season. Cover; refrigerate 3 hours or overnight.
- 2Preheat 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.
- 3To 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.
- 4Bring reserved marinade to the boil in a small saucepan; boil, uncovered, 3 minutes or until sauce is thickened slightly.
- 5Cut ribs into pieces; serve with mash and sauce.
Notes
This recipe is not suitable to freeze.