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Beef ribs with carrot puree and citrus salad

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After a brand new dinner idea? This warming and tasty beef ribs with carrot puree and citrus salad recipe is bound to be a hit with the family.

  • Serves4
  • Cook time3 hour
  • Prep time30 minutes, + 30 mins resting time
two beef ribs on a plate with carrot puree and a citrus salad

Ingredients

  • 8 Coles Australian Beef Slow Cook Short Ribs (about 1.2kg total)
  • 2 tbs olive oil, plus 2 tsp extra (if necessary)
  • 1 red onion, sliced paper thin, divided
  • 3 garlic cloves, thinly sliced
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (250ml) dry white wine

Carrot puree

  • 500g carrots, peeled, thinly sliced
  • 50g butter

Citrus salad

  • 3 limes
  • 2 navel oranges
  • 1/2 cup picked fresh coriander leaves and tender stems

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). Season ribs all over with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Working in batches if necessary, add ribs and cook, turning, for 12 mins or until brown all over. Transfer to a plate.

  2. Step 2

    Return pot to medium heat and add 2 tsp oil if necessary. Reserve ½ cup sliced onion for the salad. Add remaining sliced onion and garlic to pot and cook, stirring, for 2 mins or until onion wilts. Add stock and wine and bring to a simmer. Return ribs to pot, with meaty part facing up. Cover and transfer to oven.

  3. Step 3

    Cook ribs for 2½ hours, or until fork-tender. Transfer ribs to a shallow baking dish, cover loosely with foil and rest at room temperature for 30 mins.

  4. Step 4

    Meanwhile, to make carrot puree, in a large saucepan, bring carrots, butter, ½ cup (125ml) water and 1 tsp salt to a boil. Cover. Reduce heat to medium-low. Cook for 20 mins or until completely tender. Cool slightly. Transfer carrots and liquid to blender and blend until completely smooth. Season with more salt if needed. Keep carrot puree warm.

  5. Step 5

    To make citrus salad, place reserved ½ cup onion in a bowl. Cut 2 limes in half and squeeze their juice over onion. Using a zester, remove zest from both oranges and remaining 1 lime. Add zests to onion mixture. Using a sharp knife, remove remaining peel and pith from zested oranges and lime. Cut oranges and lime into 1cm-thick rounds and add to onion mixture. Toss to combine and sprinkle with salt.

  6. Step 6

    Preheat grill on medium. Remove foil from ribs and place ribs under grill. Cook for 5-8 mins or until ribs are crisp and sizzling. Spoon some carrot puree over 4 serving plates and top with ribs. Arrange citrus salad on top of ribs, garnish with coriander and serve.

Beef ribs with carrot puree and citrus salad

Beef ribs with carrot puree and citrus salad
  • Serves4
  • Cook time3 hour
  • Prep time30 minutes, + 30 mins resting time
Ingredients
  • 8 Coles Australian Beef Slow Cook Short Ribs (about 1.2kg total)
  • 2 tbs olive oil, plus 2 tsp extra (if necessary)
  • 1 red onion, sliced paper thin, divided
  • 3 garlic cloves, thinly sliced
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (250ml) dry white wine

Carrot puree

  • 500g carrots, peeled, thinly sliced
  • 50g butter

Citrus salad

  • 3 limes
  • 2 navel oranges
  • 1/2 cup picked fresh coriander leaves and tender stems
    Description

    After a brand new dinner idea? This warming and tasty beef ribs with carrot puree and citrus salad recipe is bound to be a hit with the family.

    Method

    1. Step 1

      Preheat oven to 150°C (130°C fan-forced). Season ribs all over with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Working in batches if necessary, add ribs and cook, turning, for 12 mins or until brown all over. Transfer to a plate.

    2. Step 2

      Return pot to medium heat and add 2 tsp oil if necessary. Reserve ½ cup sliced onion for the salad. Add remaining sliced onion and garlic to pot and cook, stirring, for 2 mins or until onion wilts. Add stock and wine and bring to a simmer. Return ribs to pot, with meaty part facing up. Cover and transfer to oven.

    3. Step 3

      Cook ribs for 2½ hours, or until fork-tender. Transfer ribs to a shallow baking dish, cover loosely with foil and rest at room temperature for 30 mins.

    4. Step 4

      Meanwhile, to make carrot puree, in a large saucepan, bring carrots, butter, ½ cup (125ml) water and 1 tsp salt to a boil. Cover. Reduce heat to medium-low. Cook for 20 mins or until completely tender. Cool slightly. Transfer carrots and liquid to blender and blend until completely smooth. Season with more salt if needed. Keep carrot puree warm.

    5. Step 5

      To make citrus salad, place reserved ½ cup onion in a bowl. Cut 2 limes in half and squeeze their juice over onion. Using a zester, remove zest from both oranges and remaining 1 lime. Add zests to onion mixture. Using a sharp knife, remove remaining peel and pith from zested oranges and lime. Cut oranges and lime into 1cm-thick rounds and add to onion mixture. Toss to combine and sprinkle with salt.

    6. Step 6

      Preheat grill on medium. Remove foil from ribs and place ribs under grill. Cook for 5-8 mins or until ribs are crisp and sizzling. Spoon some carrot puree over 4 serving plates and top with ribs. Arrange citrus salad on top of ribs, garnish with coriander and serve.