Beef Ribs braised with Zesty Fresh Orange
160 mins active prep time, 6 servings, $7.03 / serving
This recipe is from ‘Saraban’ by Greg Malouf & Lucy Malouf published by Hardie Grant Books, $55.96.
See full recipe at cooked.com.au.
Photography © Mark Roper
- 2 oranges
- Around 6 x beef short ribs
- 12 shallots, peeled
- 3 carrots, peeled and cut into chunks
- 1 litre-good quality beef stock
- 2 tbsp shredded flat-leaf parsley leaves
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 3 tbsp red-wine vinegar
- 2 bay leaves
- Few sprigs of thyme
- 2 tbsp saffron liquid (optional)
See the full cooking method at cooked.com.au.
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