Braised Beef Short Ribs


For your mirepoix (equal portions)
  • Onion
  • Carrot
  • Celery
  • Bay leaf
  • Rosemary
  • Peppercorns
  • Garlic (optional)
  • Morendat Beef Short ribs
  • Macadamia oil
  • Leleshwa Shiraz/any good quality red wine
  • Beef stock
  • 1 tablespoon tomato paste (optional)
  • Corn flour


15 mins

3 – 4 hours

Ready in:
15 mins

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 135°C.
  3. Next, choose a suitable size ovenproof casserole with a tight-fitting lid.
  4. Season the meat just prior to colouring with good quality sea salt.
  5. Make a mirepoix by roughly chopping equal amounts of onion, carrot and celery plus a bay leaf, sprig of thyme and a few black peppercorns – another nice addition would be a head of garlic split in half
  6. Take a large, heavy based frying pan, and add a few drops of macadamia oil.
  7. Sear the ribs on all sides then transfer to the casserole dish
  8. Next fry the mirepoix until lightly coloured.
  9. Next, add half a bottle any good quality red wine and reduce by two thirds, then add 500ml of beef stock and reduce a little. Thicken with a tablespoon of cornflour, mixed with a little cold water and stirred into the boiling broth.
  10. Pour the sauce over the ribs and cover.
  11. Place in the centre of the oven and cook for 3 to 4 hours, the meat is perfectly cooked when it falls apart from the bone with tenderness
  12. Remove from oven, carefully take out the ribs and keep warm
  13. Pass off the juices through a fine sieve into a clean saucepan and reduce to a glossy finish then pour back over the beef ready to serve.

In this recipe