Braised Beef Ribs with Salsa Verde

andy-cooks.com

Nate

2 x 3-point beef short ribs

salt, to taste

any rub of your choice (e.g., coffee rub)

3 tbsp (44.4 ml) peanut oil

2 carrots, sliced 1cm (about 0.4 inch) thick

2 to 3 banana shallots or yellow onions, peeled and halved

8 cloves garlic, crushed

250ml (about 1 cup) red wine (white wine can be substituted)

2 large sprigs of rosemary

a small bunch of thyme

1 tin whole peeled tomatoes

2 litres (about 8.5 cups) chicken stock

flat-leaf parsley, for garnishing

pickled onions, for garnishing

subheading: SALSA VERDE:

1 full cup of picked basil leaves

1 full cup of picked parsley leaves

½ cup of picked mint leaves

3 cloves of garlic

1.5 tsp of Dijon mustard

juice of 1 lemon

a pinch of salt

100ml (about 3.4 fl oz) of olive oil

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