Recipe Category: Main Courses
Rosemary Beef Short Ribs with Sweet Pea Puree
Beef short ribs slow cooked in red wine scented with rosemary are delicious served over a green pea puree.
|Preparation Time:||20 minutes|
|Cooking time:||2 1/2 hours|
- 1.5 kg beef asado short ribs
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large red onion, cut into wedges
- 4 large cloves garlic, chopped
- 1 cup red wine (Shiraz)
- 1 cup beef stock
- 1 tablespoon dark brown sugar
- 1 tablespoon seeded mustard
- 1 bunch rosemary
- 50g softened butter
- SWEET PEA PUREE
- 60g butter
- 2 large cloves garlic, chopped
- 3 cups frozen baby peas
- 1 cup chicken stock
Cut short ribs into pieces between the bones and season. Heat oil in a large heavy based ovenproof pot and brown ribs on all sides. Add onions and garlic and sauté until softened. Add wine, stock, sugar, mustard and 4 long sprigs of rosemary, and bring to the boil. Cover and bake at 160°C for 2 hours until meat is tender. Remove ribs and keep warm. Simmer pan juices until syrupy and season. Turn off the heat and stir in butter to make a sauce. Serve ribs on a pool of Sweet Pea Puree, spoon sauce on top and garnish with fresh rosemary.
SWEET PEA PUREE
Melt 50g butter in a saucepan and sauté garlic until softened. Add peas and stock. Bring to the boil and simmer covered for 10 minutes. Puree in a blender with remaining 10g butter until smooth. Season and serve with short ribs.
Both ribs and puree can be made a day in advance, kept refrigerated and reheated for serving.