Made with Robert Mondavi Bourbon Barrel-Aged Cabernet Sauvignon, these slow-cooked sticky beef ribs have an irresistibly rich flavour. Serve them with mash and green beans for a winning dinner.
Serves66
Cook time5 hr5 hour
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
2 x 1kg pkts Coles Australian Beef Slow Cook Short Ribs, separated
1 brown onion, finely chopped
2 tsp smoked paprika
2 cups (500ml) Robert Mondavi Bourbon Barrel-Aged Cabernet Sauvignon
1 cup (250ml) beef stock
1/2 cup (125ml) maple syrup
1/2 cup (125ml) smoky barbecue sauce
1/4 cup (70g) tomato paste
Mashed potato, to serve
Steamed green beans, to serve
Finely chopped chives, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat the oil in a large flameproof casserole pan over medium heat. Cook beef, in 4 batches, turning, for 5 mins or until brown all over. Transfer to a plate. Add onion to the pan and cook, stirring, for 2 mins or until soft. Add paprika and stir for 1 min or until aromatic. Stir in the wine, stock, maple syrup, barbecue sauce and tomato paste. Return the beef to the pan and stir to combine. Season.
Step 2
Cover and bake, turning occasionally, for 3 hours. Baste with pan juices and bake, uncovered, for 1½ hours or until beef is tender and falling off the bone.
Step 3
Transfer beef to a plate and cover to keep warm. Place the pan over medium heat and bring to the boil. Cook, stirring occasionally, for 5 mins or until the sauce reduces and thickens slightly.
Step 4
Divide the mashed potato, beef and beans among serving plates. Drizzle with sauce and sprinkle with chives to serve.
