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Beef ribs with carrot puree and citrus salad
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Prep Time:
60 minutes
Cook Time:
180 minutes
Total Time:
240 minutes
Seasonal beef ribs with carrot puree and citrus salad.
Ingredients:
  • 8 Beef Short Ribs (about 1.2kg total)
  • 36.40 gm olive oil, plus 2 tsp extra (if necessary)
  • 1 red onion, sliced paper thin, divided
  • 3 garlic cloves, thinly sliced
  • 250ml chicken stock
  • 250ml white wine
  • 500g carrots, peeled, thinly sliced
  • 50g butter
  • 3 limes
  • 2 navel oranges
  • 125.00 ml fresh coriander leaves and tender stems
Instructions:
  • Preheat the oven to 150C (130C fan-forced). Season the ribs generously with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Brown the ribs all over for about 12 minutes. Transfer the ribs to a plate.
  • If needed, heat 2 teaspoons of oil over medium heat in the pot. Set aside 1/2 cup of sliced onion for the salad. Cook the rest of the sliced onion and garlic in the pot, stirring, for 2 minutes until the onion softens. Pour in the stock and wine, bring to a simmer. Place the ribs back into the pot, meaty side up, cover, and move to the oven.
  • Slow cook the ribs for 2 1/2 hours until fork-tender. Then, transfer them to a baking dish, cover loosely with foil, and let rest at room temperature for 30 minutes.
  • To prepare the carrot puree, combine carrots, butter, 1/2 cup (125ml) of water, and 1 tsp salt in a large saucepan. Bring to a boil, cover, then simmer on medium-low heat for 20 minutes until carrots are fully tender. Allow to cool slightly, then transfer everything to a blender and blend until smooth. Season with additional salt to taste. Keep the carrot puree warm until serving.
  • For a delightful citrus salad, start by placing the reserved 1/2 cup of onion in a bowl. Squeeze the juice of 2 limes over the onion. Zest both oranges and the remaining lime using a zester, and add the zests to the onion. Remove the remaining peel and pith from the zested oranges and lime using a sharp knife. Slice the oranges and lime into 1cm-thick rounds and add them to the onion mixture. Give everything a good toss, then finish off by sprinkling with salt.
  • Preheat the grill to medium. Uncover the ribs and place them under the grill. Grill for 5-8 minutes until the ribs are crispy and sizzling. Spread carrot puree on 4 serving plates, place ribs on top, add citrus salad, garnish with coriander, and serve.

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