Recipe

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
  • 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.

Notes

This recipe is not suitable to freeze.

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