Roasted Red Currant & Sherry Beef Ribs
Red currant jelly is brillant in this marinated sauce. A few ingredients create this juicy and delicious roasted beef ribs.
Yield
6 servingsPrep
8 minCook
4 minReady
6½ hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
currant jelly
store-bought or homemade |
|
| 1 | cup |
sherry vinegar
|
|
| 3 | cloves |
garlic
or to taste, crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | pounds |
beef, short ribs
trimmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
currant jelly
store-bought or homemade |
|
| 237 | ml |
sherry vinegar
|
|
| 3 | cloves |
garlic
or to taste, crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 907.2 | g |
beef, short ribs
trimmed |
|
Directions
Mix together the jelly, vinegar, garlic, oil, salt and pepper in a medium bowl and stir to well combine.
Put the ribs in a deep dish and pour over marinade, cover and marinate for 2 to 3 hours.
Preheat oven to 150°C (320°F).
Set the ribs bone-side up, on a rack in a baking dish lined with baking paper or foil papper, or in a roasting pan, covered.
Roast for 4 hours, brushing with the marinade every hour.
Remove the cover and cook for another hour or until the beef is tender.
