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Rosticciana is a popular savoury dish from Tuscany. Pork is usually the meat of choice, but we love these tender sticky beef short ribs. Like barbecued ribs, but so much better!
Prep time 10 mins
Cooking time 2 hours
Equipment Juicer; baking tin; foil; tongs; medium saucepan; colander; medium mixing bowl
1/ tbsp olive oil 4 x 300g beef short ribs (or 8 if small)
Salt flakes & cracked pepper
2 x 375ml bottles beer (we used James Squire Pilsner)
1 bunch rosemary
150g brown or muscovado sugar lemon, juiced, rind kept aside
400g green beans, trimmed
1/2 red onion, sliced finely
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
Crusty bread, to serve (optional)
1.Prepare ribs Preheat oven to 190C (170C fan-forced). Heat olive oil in baking tin over high heat. Season ribs with salt and pepper and brown well on all sides.
2. Marinade Add beer, rosemary, sugar and lemon rind to meat. (You may need to add a little water - ribs should be three-quarters covered by liquid.)
3. Cook ribs Bring to a simmer, cover with foil and place in oven for
hours or until tender. This can be done a day in advance and ribs left in the cooking liquid in the fridge.
4. Cook beans Meanwhile, bring saucepan of salted water to the boil. Cook beans for 5 mins or until just tender. Add onion in final 15 secs of cooking. Drain and refresh in bowl of iced water, drain again and return to bowl. Add extra virgin olive oil, mustard and lemon juice; toss to coat. Season with salt and pepper.
5. To finish When ribs are cooked, remove from cooking liquid and set aside to rest. Boil cooking liquid over high heat for about 5 mins or until reduced by two-thirds. Add a little lemon juice if it's too sweet. Season with salt and pepper to taste. Serve ribs with a drizzle of reduced liquid, green bean salad and crusty bread.
If you can, begin this recipe the day before. The ribs benefit from being left in the braising liquid after cooking to allow the flavours to develop. You can dress the beans ahead of time and keep in the fridge. Take out 20 mins before serving.
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