Ingredients

• 8 Coles Australian Beef Short Ribs (about 1.2kg total)
• 2 tablespoons olive oil, plus 2 teaspoons 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 fresh coriander leaves and tender stems

Method

• Step 1 Preheat oven to 150C (130C 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.
• Step 2 Return pot to medium heat and add 2 teaspoons oil if necessary. Reserve 1/2 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.
• Step 3 Cook ribs for 2 1/2 hours, or until fork-tender. Transfer ribs to a shallow baking dish, cover loosely with foil and rest at room temperature for 30 mins.
• Step 4 Meanwhile, to make carrot puree, in a large saucepan, bring carrots, butter, 1/2 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.
• Step 5 To make citrus salad, place reserved 1/2 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.
• 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.