The Australian Womens Weekly Food — Issue 27 2017

6

BEEF

GARLIC BEEF

RIBS WITH

OLIVE & BASIL

MASH

GARLIC BEEF RIBS WITH

OLIVE&BASILMASH

PREP + COOK TIME 1 HOUR (+ REFRIGERATION)

SERVES 4

2.5kg barbecue beef ribs

½ cup (125ml) dry red wine

¼ cup (60ml) worcestershire sauce

2 tablespoons wholegrain mustard

⅓ cup (95g) tomato paste

¼ cup (55g) firmly packed light

brown sugar

3 cloves garlic, crushed

1 tablespoon fresh thyme leaves

OLIVE & BASIL MASH

750g floury potatoes, chopped

coarsely

40g butter

½ cup (125ml) pouring cream, heated

¼ cup (40g) finely chopped pitted

black olives

1 tablespoon finely chopped fresh basil

1 Combine ribs with remaining

ingredients in a large non−metallic

baking dish; season. Cover;

refrigerate for 3 hours or overnight.

2 Drain ribs; reserve marinade.

Cook ribs on heated oiled covered

barbecue (or grill or grill pan),

turning occasionally, for 45 minutes

or until cooked. Remove ribs from

barbecue; cover, rest for 5 minutes.

3 Meanwhile, make olive and

basil mash.

4 Bring reserved marinade to the

boil in a small saucepan; boil,

uncovered, for 3 minutes or until

sauce is thickened slightly.

5 Cut ribs into pieces; serve with

mash and sauce.

OLIVE & BASIL MASH

Boil, steam or microwave potatoes

untiltender; drain. Mash potatoes

with butter and cream until smooth.

Stir in olives and basil; season

to taste.

Mum’s The Word Mains

AWW FOOD • ISSUE TWENTY SEVEN 37