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Ingredients

1 cup (250ml) red wine
1 cup (250ml) beef stock
1 tablespoon brown sugar
1 brown onion, coarsely chopped
1 carrot, halved, cut into 2cm pieces
1 celery stick, cut into 2cm pieces
3 rosemary sprigs
2 dried bay leaves
4 garlic cloves
1.2kg Coles Australian Beef Ribs
3 teaspoons cornflour
Mashed potato, to serve
Steamed greens, to serve

Method

Step 1 Preheat oven to 180C.
Step 2 Combine the wine, stock, sugar, onion, carrot, celery, rosemary, bay leaves and garlic in a large baking dish. Add ribs and turn to coat. Cover tightly with foil. Bake for 2 hours or until tender.
Step 3 Carefully remove ribs and vegetables from wine mixture and cover to keep warm. Place cooking liquid in a small frying pan. Combine cornflour and 1 tbs water in a small bowl. Stir into cooking liquid. Place pan over medium heat and bring to a simmer. Cook, stirring constantly, for 1 min or until sauce thickens.
Step 4 Serve ribs with red wine sauce, mashed potato and steamed greens.

Red wine and rosemary beef ribs

How to make Red wine and rosemary beef ribs

Ingredients

Method