Recipe by Marthinus Ferreira
Red wine-braised short ribs with marrow and parsley
Ingredients
- 2,5kg short ribs
- 1 tbsp brown sugar
- 4 tsp red wine vinegar
- salt and freshly ground black pepper, to taste
- 1L (4 cups) red wine
- 2 onions
- 1 garlic bulb, halved
- 4 carrots
- 3 celery stalks
- 1kg marrow bones
- fresh parsley, finely chopped, to serve
- 12 slices ciabatta, to serve
Instructions
1
Sprinkle the short ribs with brown sugar, red wine vinegar, salt and freshly ground black pepper. Brown under the grill until browned all over, about 6 minutes.
2
Preheat the oven to 180°C.
3
Add the rest of the ingredients to an ovenproof dish.
4
Add short ribs, cover with foil and roast for 2 hours.
5
Carefully remove the meat and place on a serving plate.
6
Strain the pan juices and thicken by reduction.
7
Boil the beef marrow bones in salted water, about 20 minutes. Kief slightly and shake the marrow from the bones.
8
Toast the ciabatta.
9
Top the ciabatta with bone marrow and ribs, sprinkle with chopped parsley and serve.
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