Free Healthy Recipe - Balsamic Beef Ribs
Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free
Now, we all know that blokes love meat on their plates. So, how do you cook up a nice slab of meat and impress your guest just as much? This whole rib goes beautifully as a Sunday lunch, served on a bed of leafy greens and accompanied with a lovely Shiraz. It's also great for dinner any other day or cold for the next day's lunch.
Recipe courtesy of Alec Bragg's new recipe book 'Pants off Salmon'. It is available in September at all good book stores and online at: www.jojopublishing.com
4 garlic cloves, chopped
1 cup olive oil
1 cups balsamic vinegar
1 lemon zest, yellow rind only, no pith
6 basil - fresh leaves, chopped
1.2 kilograms beef - organic, whole rib piece, ask your butcher to trim it up nicely
120 grams rocket, & spinach leaf mixed bag, rinsed & drained
1 onion - red sliced finely
In a small bowl, mix together the chopped garlic, olive oil, balsamic vinegar, lemon zest and basil leaves. Score the beef rib by placing a couple of shallow slits down each edge of the piece,
Set the beef rib into a baking dish and pour the marinade over. Turn the meat several times to coat completely. Cover with plastic wrap and place in the fridge for 2 to 3 hours, turning meat every hour.
Preheat oven to 200° C about 20 minutes before beef comes out of the refrigerator. Heat up the barbecue or hotplate on your stove. Lower heat to medium and grill each side of the rib for 2 to 3 minutes, taking care that any excess oil doesn't drip and flame up on the barbecue. This should take about 10-12 minutes total. Brush on some more of the marinade and then place beef back
Remove beef from oven and cover with aluminium foil to rest for 20 minutes. (It will continue to cook a little with the residual heat whilst resting, becoming nice and tender as the meat relaxes.)
Carve the rib into thin slices and place in the centre, on top of the greens. Drizzle with any meat
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