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Beef · Dinner · Lunch · Protein ·

Geschmorte Rinderrippchen mit Salsa Verde

Name: Braised beef ribs with salsa verde
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 8
Cuisine: American
Ingredients: 2 x 3-point beef short ribs; salt, to taste; any rub of your choice (e.g., coffee rub); 3 tbsp (44.4 ml) peanut oil; 2 carrots, sliced 1cm (about 0.4 inch) thick; 2-3 banana shallots or yellow onions, peeled and halved; 8 cloves garlic, crushed; 250ml (about 1 cup) red wine (white wine can be substituted); 2 large sprigs of rosemary; a small bunch of thyme; 1 tin whole peeled tomatoes; 2 litres (about 8.5 cups) chicken stock; flat-leaf parsley, for garnishing; pickled onions, for garnishing; 1 full cup of picked basil leaves; 1 full cup of picked parsley leaves; 1/2 cup of picked mint leaves; 3 cloves of garlic; 1.5 tsp of Dijon mustard; juice of 1 lemon; a pinch of salt; 100ml (about 3.4 fl oz) of olive oil

Geschmorte Rinderrippchen sind bei jeder Dinnerparty ein Renner. So bereite ich sie zu und beträufle sie mit einer Salsa Verde.

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Servings

Prep time

40 minutes

Cook time

5 hours

Braised beef ribs are always a winner at any dinner party, here's how I make them with a salsa verde to drizzle over the top.

Image of Braised beef ribs with salsa verde

Ingredients

2 x 3-point beef short ribs
salt, to taste
any rub of your choice (e.g., coffee rub)
3 tbsp (44.4 ml) peanut oil
2 carrots, sliced 1cm (about 0.4 inch) thick
2-3 banana shallots or yellow onions, peeled and halved
8 cloves garlic, crushed
250ml (about 1 cup) red wine (white wine can be substituted)
2 large sprigs of rosemary
a small bunch of thyme
1 tin whole peeled tomatoes
2 litres (about 8.5 cups) chicken stock
flat-leaf parsley, for garnishing
pickled onions, for garnishing

Salsa verde

1 full cup of picked basil leaves
1 full cup of picked parsley leaves
1/2 cup of picked mint leaves
3 cloves of garlic
1.5 tsp of Dijon mustard
juice of 1 lemon
a pinch of salt
100ml (about 3.4 fl oz) of olive oil

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Directions

Prepare the ribs by cutting between the bones and scoring the back membrane. Season well with salt and your choice of rub.
Preheat the oven to 160°C (320°F).
In a large Dutch oven over high heat, sear the ribs on all sides until they develop a good colour. Then, remove and set aside.
With the ribs removed, add the shallots and carrots to the pan. Sauté for 4-5 minutes to develop some colour. Then, add the garlic, herbs, and wine. Cook the wine for 4 minutes, then add the tinned tomatoes and mix well.
Return the beef ribs to the pot and cover with chicken stock. Place a cartouche (a round of parchment paper) over the ribs, then cover with the lid and transfer to the oven. Cook for 3 hours.
After cooking, remove the ribs from the oven and let them rest in the cooking liquid for 20-30 minutes. Then, remove and place on a lined oven tray, ready to serve.
When ready to serve, reheat the cooked ribs in a 190°C (375°F) oven for 8-10 minutes. Remove and garnish with parsley and pickled onions.