Beef Ribs with Roasted Butternut and Bean Salad

 Photography by Le-Andra Schwagele

Ingredients

800g Beef ribs

Marinade:

¼ cup soy sauce
¼ cup olive oil
¼ cup hoisin sauce

1 teaspoon black onion seeds
Salt and pepper
1 Butternut sliced
1 tin kidney beans or any beans that you prefer I just loved the color and texture.
1 onion finely chopped
1 Red pepper finely chopped
1 clove of garlic finely chopped
Salt and pepper
1 teaspoon Jalapeno’s (optional)
Pumpkin seeds
Basil pesto to drizzle over

Instructions

  1. For the ribs put all the ribs and marinade ingredients in a zip lock bag and massage the sauce into the ribs and let them rest in the fridge for 3 hours or overnight.
  2. For the bean salad: Fry the onion, garlic and red pepper until soft and add the beans, jalapeño’s and season with salt and pepper.
  3. Drizzle some olive oil over the butternut and roast for 45 minutes in a hot oven 200C.
  4. Take the ribs out of the marinate and sprinkle with the onion seeds and season with salt and pepper. Put the ribs in the oven with the butternut for 40 minutes or until gooey brown and delicious.
  5. Place the butternut on top of the beans and sprinkle with the pumpkin seeds and drizzle with the basil pesto.

 

Notes

Bon Appetite!!!

This recipe go so well with Oldenburg’s Cabernet Franc 2014

2017-09-01T10:56:17+00:00 0 Comments

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