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Beef short ribs with herb gremolata

Beef short ribs with herb gremolata

1.5kg Our Farm beef ribs, meat removed from bone, cut into roughly 5cm pieces 
Flour for dusting
1/4 cup (60ml) olive oil 
2x tine 400g cherry tomatoes 
4 garlic cloves, sliced 
2 sprigs rosemary

Herb gremolata 
1/2 bunch mint and parsley, leaves picked, roughly chopped 
Zest and juice of 1 lemon 
1/4 cup (60ml) extra virgin olive oil 
1 garlic clove

Preheat oven to 160C fan. 

Dust beef in flour and shake off any excess flour. Heat oil in a large fry pan  over medium heat. Cook beef for 4-5 minutes, turning occasionally until golden brown. 

Place beef into a large 20 x 30 baking oven proof baking dish and top with tomatoes, garlic, rosemary and 1 1/2 cups (375ml) water. Season with salt and pepper. Cover with baking paper and finish with foil. Cook in the oven for 2-3 hours or until meat is falling apart. 

Meanwhile to make the herb gremolata, place all of the ingredients into a bowl and season with salt. 

To serve drizzle beef short ribs with herb gremolata and serve with mash potato or fries.