Recipe Eddie Noble | Photos hello SA
This is a fantastic slow-cook recipe that you can follow with more or less the same steps using a beef brisket, lamb shoulder, or pork neck, too! There’s a lot of cooking time on this one, but there is actually very little hands-on work.
With a fantastic Tempranillo from Signature Wines shining as the star ingredient, this is another brilliant recipe brought to you by our SA-proud, foodie friends at City of Norwood, Payneham and St Peters!
Ingredients
-
1x rack beef short ribs
-
1x bottle red wine (we used Signature Wines Tempranillo)
-
2-3 onions sliced 1cm thick
-
3x carrots split down the middle
-
2x stick of celery, roughly cut
-
Half a bunch of thyme
-
2x sprigs rosemary
-
8x split cloves of garlic
-
1x tbsp black pepper corns
Method
-
Preheat your oven to 150°C fan force.
-
Line a deep baking tray or Dutch oven with baking paper.
-
Build a bed on the bottom with all the veg/ herbs and pepper.
-
Give the beef rib a good coating of olive oil and liberally (very liberally) season with salt and black pepper.
-
Place the beef on top of the bed of veg.
-
Pour the wine into the pan, careful not to rinse off the salt and pepper. Ideally, the wine will just reach the bottom of the beef. (This will vary slightly depending on the size of your baking dish.)
-
Cover the baking dish with a piece of baking paper and a double layer of foil. We want to really make sure it’s nicely sealed, so that not too much of the wine/moisture evaporates.
-
Place in your oven for 1 hour at 150°C.
-
After an hour, turn the oven down to 110°C. Depending on the thickness of the beef and the efficiency of your oven, allow it to cook for 8-12 hours. (We cooked ours overnight; it was an amazing smell to wake up to in the morning!)
-
To check if the beef is cooked, try to pull it away from the bone; it should pull away with ease.
-
Take the tray out of the oven and leave it on the stove for an hour to cool.
-
After an hour, place the entire tray into the fridge and allow it to set for 6-8 hours (this is so we can portion the beef and get nice, clean cuts.)
-
Once the beef is set, remove it from the tray and cut away the bone, slice into 1cm-2cm pieces.
-
Tip any remaining liquid into a fresh baking tray and place the beef in the liquid. Cover with foil and reheat in a 150°C forced oven for 10-15 mins.
-
Once the beef is soft and gelatinous, it’s ready to serve.
-
Serve over a bed of soft polenta or mash, pour the sauce juices over the top, followed by the salsa verde.
Polenta recipe:
-
½ cup fine polenta
-
2 cups water or stock
-
50g salted butter
-
½ cup grated Parmesan
Method:
- Bring the water to a rolling boil in a saucepan.
- Once on a boil, slowly pour in your polenta while whisking vigorously on a medium heat.
- Once all your polenta is added, turn to low heat and continue to cook for 10-12 mins, stirring constantly.
- Off the heat, add in the butter and parmesan and mix well.
- Adjust the seasoning and serve!
Salsa verde recipe:
- 1 cup green olives, pitted (like Castelvetrano or Manzanilla)
- 1 small garlic clove, minced
- 2 tablespoons capers rinsed
- 1 small shallot (or ¼ red onion), finely chopped
- 1 cup fresh parsley leaves, roughly chopped
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped dill
- 1 tablespoon lemon juice + 1x zest
- ½ cup extra virgin olive oil
- Freshly ground black pepper
Method:
- Place all ingredients in a bowl and mix well.
-
Keep in the fridge for up to 3 days.
-
You can be as creative as you like with the herbs to your preference.
What a dish! This red wine-braised wagyu short rib is a truly delicious creation, showcasing the high-quality produce within the City of Norwood Payneham & St Peters — where local flavour and community shine. Big shoutout to Signature Wines for providing the hero ingredient, and to all the incredible producers who make it oh-so-easy to celebrate our SA food.
Advertisement.
