GARLIC AND TOMATO SHORT RIBS WITH COARSE HOMMUS AND HERB SCATTER

Serves
4-6
Prep
10mins
Cook
hrs
DIFFICULTY
medium
Ingredients
  • 1.4kg beef short ribs
  • sea salt flakes and freshly-ground black pepper
  • ¾ cup extra virgin olive oil
  • 2 red onions, very finely diced
  • 1 head fennel, very finely diced
  • 12 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 2 cups red wine
  • 2 x 400g cans diced tomatoes
  • 400g can chickpeas, drained
  • ¼ cup unhulled tahini
  • finely grated zest and juice of 2 lemons
  • ½ bunch parsley, chopped
  • ½ bunch dill, chopped
Method
  • Season the beef short rib pieces with salt and pepper, then sear in 2 Tbsp extra virgin olive oil in a large heavy-based saucepan set over a high heat until well browned. Set aside.
  • Heat 2 Tbsp extra virgin olive oil in the same saucepan and sauté the onions, fennel and two-thirds of the garlic for 5 minutes, until softened. Add the tomato paste, cook briefly, then pour in the tomatoes. Add the beef and cover with water. Simmer for 3 hours, until tender.
  • Gently set the beef pieces aside, then boil the sauce rapidly to reduce to sauce consistency.
  • Crush the chickpeas with the back of a spoon. Whisk the tahini, zesty, juice and remaining oil, then fold in with the remaining garlic. Season with salt. Serve the beef on coarse hommus, scattered with herbs.

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