Recipe type: Main
Cuisine: South African
  • 1 kg Beef Short Ribs, Cut Crosswise into 5cm Pieces
  • Salt to Taste
  • Freshly Ground Black Pepper
  • 3 Tbles Worcestershire Sauce
  • 2 Tbles Olive Oil
  • 1 Large Onion Cut into Large Chunks
  • 3 Carrots Cut into Large Chunks
  • 4 Large Garlic Cloves, chopped
  • 3cm Piece of Ginger Sliced
  • Herbs
  • 1 Cup Beef Stock
  1. Preheat oven to 160°C
  2. Season the short ribs with salt, pepper and Worcestershire sauce.
  3. Heat the olive oil in a large pot over medium-high heat.
  4. Sear the ribs in batches until browned on each side, about 5 minutes per side.
  5. Remove from the pot and set aside.
  6. In the same pot, over medium heat, add the onions, carrots, herbs, garlic and ginger. Add a little more salt and pepper and cook until translucent.
  7. Add beef stock and herbs and cook until it has almost completely evaporated about 5 mins.
  8. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
  9. Place the ribs in a greased oven tray and spoon the vegetables over the ribs. Cover with foil and
  10. Bake for approx 2 hours or until fork-tender.
Recipe by SAPeople South African Recipes at