Braised beef short ribs

    2 hours 55 min

    A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.

    4 people made this

    Serves: 10 

    • 4 tablespoons plain flour for coating
    • 2 teaspoons salt
    • 1 pinch freshly ground black pepper
    • 1.8kg beef short ribs (Jacob's ladder), cut in half widthways or oxtail pieces
    • 2 tablespoons vegetable oil
    • 250ml water
    • 225g chopped tomatoes
    • 1 clove garlic, minced
    • 6 potatoes, peeled and cubed
    • 3 onions, chopped
    • 6 carrots, chopped
    • 1 1/2 tablespoons plain flour
    • 2 tablespoons water

    Prep:15min  ›  Cook:2hr40min  ›  Ready in:2hr55min 

    1. In a bowl, combine the 4 tablespoons flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
    2. In a large casserole pot, heat the oil and brown the ribs well on all sides. Pour in 250ml boiling water, tomatoes and garlic. Reduce heat to low; cover and simmer for 1 1/2 hours, adding more water if necessary.
    3. Place the potatoes, onions and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the beef and vegetables to a serving platter.
    4. In a separate small bowl, dissolve 1 1/2 tablespoons flour in 2 tablespoons water. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

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