4 beef short ribs with bone-in (about 800 g)
2 x 400 g cans chopped tomatoes
5 carrots, cut into short lengths, halved length ways
1 onion, sliced
4 garlic cloves, chopped
1 rosemary sprig, leaves finely chopped
325 g cooked white beans (140 g dried)
Salt and freshly ground black pepper
Position rack about 12 cm from grill and preheat grill.
Place short ribs in a roasting tin and grill for 8 –10 minutes until well browned on both sides.
Preheat oven to 160°C. Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours. Stir in beans, cover and cook for another 30 minutes. Using a fork, shred meat away from bones. Season to taste.
Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.
Photo Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.