Ingredients

4 Servings

　　3 1/2 pounds beef short ribs

　　Sea salt and cracked black pepper

　　2 red onions, cut into wedges

　　8 cloves garlic, peeled

　　6 sprigs oregano

　　1 1/2 cups balsamic vinegar

　　1 (14-ounce) can chopped tomatoes

　　4 1/4 cups beef stock

　　

Basil Gremolata:

1 cup small basil leaves

　　1 tablespoon finely grated lemon zest

　　1 clove garlic, crushed

　　1 teaspoon extra-virgin olive oil

　　Sea salt and cracked black pepper

　　

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.

　　Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.