Perfect match: beef ribs with cabernet shiraz


  • Serves 6 people

  • 50 ml olive oil
  • 6 beef short ribs (about 500gm each)
  • 1 each onion and carrot, finely chopped
  • 2 garlic cloves, crushed
  • 250 ml red wine
  • 400 gm canned crushed tomatoes
  • 500 ml (2 cups) veal stock
  • 2 thyme sprigs
  • Kohlrabi and silverbeet gratin
  • 700 ml pouring cream
  • 2 thyme sprigs
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 600 gm rainbow silverbeet leaves, thinly sliced
  • 1.5 kg kohlrabi, thinly sliced on a mandolin
  • 1 kg large waxy potatoes (about 3), such as Desiree, thinly sliced on a mandolin
  • 100 gm Gruyère, coarsely grated
  • Parsley sauce
  • ½ cup (loosely packed) flat-leaf parsley, finely chopped
  • 2 tbsp rosemary, coarsely chopped
  • Finely grated rind of 1 lemon
  • ½ garlic clove, minced
  • 60 ml (¼ cup) extra-virgin olive oil
01   Preheat oven to 150C. Heat oil in a frying pan over medium-high heat, add ribs, cook, turning once, until golden (3-5 minutes), remove ribs and set aside. Reduce heat to low, add onion, carrot and garlic, stir until golden and tender (8-10 minutes). Add wine, bring to the simmer, add tomato and stock, bring to the simmer. Add ribs and thyme, cover, braise in oven until tender (2½-3 hours). Set ribs aside, strain liquid into a saucepan over medium heat (discard solids), reduce to a thick sauce (15-20 minutes). Just before serving, add ribs, stir to combine and warm through.
02   Meanwhile, for kohlrabi and silverbeet gratin, bring cream, thyme and garlic to the simmer in a saucepan over medium heat, then set aside. Heat oil in a frying pan over medium heat, add silverbeet, cover, stir occasionally until wilted (2-3 minutes), season to taste and drain in a colander. Layer kohlrabi and potato in a 3-litre baking dish, scattering silverbeet and Gruyère between layers, and finish with Gruyère. Pour cream mixture over, season to taste, bake until golden and bubbling and kohlrabi is tender (40-45 minutes).
03   For parsley sauce, pound herbs, lemon rind, garlic and a pinch of salt in a mortar and pestle until a coarse paste forms, then stir in oil. Spoon over hot ribs and serve with kohlrabi and silverbeet gratin.
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