User's avatarGrace Bish

Rioja Short Ribs

Jamie Oliver

Ingredients

  • 6 beef short ribs, bone in (about 3 lbs)
  • 1 1/4 lbs frozen or fresh chopped mixed onions, carrots and celery
  • 1 1/3 Rioja red wine
  • 3 x 14-oz cans of plum tomatoes
  • 3 tsp course cut dark Seville orange marmalade

Steps

  1. Preheat oven to 325 F.
  2. Place a large non-stick frying pan on a medium-high heat. Season the ribs very generously with black pepper and a punch of salt, toss to coat.
  3. Place in the hot pan with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a snug-fitting high-sided roasting pan, bone-side down.
  4. Tip the mixed veg into the frying pan juices and cook for 10 mins to soften, then pour in the wine and allow most of it to bubble and cook away.
  5. Add the tomatoes, breaking them up, then half fill each can with water and pour into the pan. Bring to a boil and season lightly with salt and pepper.
  6. Pour the sauce over the ribs, cover and cook for 4 hours, basting occasionally. When the meat's tender, spoon the excess fat off the pan into a jam jar and save.
  7. Heat the marmalade in a saucepan with a splash of water, then spoon over the meat and put back in the oven for 10 more minutes. Serve with carb of choice and greens.