Ingredients
BEEF RIBS
- 680g jar passata
- 100g tin chipotle chillies in sauce (we used the La Morena brand)
- 1/3 cup brown sugar
- Zest 2 oranges – peeled from the fruit in strips using a vegetable peeler
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1 onion, finely chopped
- 6 gloves garlic, thinly sliced
- 1 cup water
- 2 tablespoons olive oil
- 4.5kg beef plate ribs
ARROZ VERDE
- 2 tablespoons olive oil
- 25g butter
- 1 onion, finely chopped
- 1 cup parsley
- 1 cup coriander
- 4 cloves garlic
- 2 cups rice, rinsed until water runs clear
- 2 2/3 cups vegetable or chicken stock
Method:
Pre-heat the oven to 160°C. Put the passata, chipotle chillies, brown sugar, orange zest, spices, onion, garlic and water into a large roasting dish. Mix to combine.Place a griddle plate over high heat and drizzle over the olive oil. Cut the ribs into pieces then brown on all sides. Remove from the heat and transfer to the roasting dish. Baste the ribs in the cooking liquid then cover the roasting dish with tin foil (joining two pieces together and tuck under the edges of the dish) and cook for 3 ½ - 4 ½ hours, or until the meat is falling away from the bone. Remove the tin foil, turn the heat up to 200°C and cook for a further 30 minutes. Remove from the oven and leave to rest for 10 minutes.
While the ribs are cooking, heat the olive oil and butter in a heavy-bottomed pot with a lid, and cook the onion until soft and translucent. Add in the rice and cook until it starts to brown. Put the herbs and the garlic into a small food processor and process until smooth. Add this to the pot along with the stock, bring to the boil, put on the lid and reduce the heat to a low simmer, then cook for 15-20 minutes or until the rice has absorbed all the liquid.
Leave to sit for 10 minutes before serving with the meat, steamed corn and a shredded cabbage, coriander and red onion salad.
