Name: Red wine and garlic beef ribs
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 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

Red wine and garlic beef ribs

Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

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Ingredients

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

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.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

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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Ingredients

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