Recipe information
Yield
4 Servings
Ingredients
3
2
8
6
1
1
4
Basil Gremolata:
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4–5 minutes on each side or until well browned. Remove from the dish and set aside.
Step 2
Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2–3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
Step 3
Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5–10 minutes or until the sauce has thickened.
Step 4
To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
Step 5
Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.
