Name: Spare ribs in oregano mushroom sauce
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 1.5 kilogram beef spare ribs plain flour; 1/4 cup (60ml) olive oil; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano; 2 large brown onions (400g), sliced thinly; 3 medium potatoes (600g), chopped coarsely; 250 gram button mushrooms; 3 cup (750ml) beef stock; 20 baby carrots; 2 tablespoon tomato paste

Ingredients

1.5 kilogram beef spare ribs plain flour

1/4 cup (60ml) olive oil

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

2 large brown onions (400g), sliced thinly

3 medium potatoes (600g), chopped coarsely

250 gram button mushrooms

3 cup (750ml) beef stock

20 baby carrots

2 tablespoon tomato paste

Method

1.Toss ribs in flour; shake away excess flour. Heat 2 tablespoons of the oil in large saucepan; cook ribs, in batches, until browned all over. Drain on absorbent paper.

2.Heat remaining oil in pan; cook garlic, oregano and onion, stirring, until onion is soft. Add potato, mushrooms and stock.

3.Return ribs to pan; cook, covered, 1¼ hours.

4.Add carrots and paste; cook, uncovered, about 10 minutes or until carrots are tender.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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