Braised beef short ribs

By Faeza
26 September 2016



¦ 750g beef short ribs

¦ salt and freshly ground

black pepper

¦ 65ml (¼ cup) oil

¦ 1 large onion, diced

¦ 10ml (2 teaspoon)

crushed garlic

¦ 2 carrots, diced

¦ 1 can (410g) peeled & diced tomatoes(Garlic, Basil

and Oreganum)

¦ 500ml (2 cups) beef stock

¦ 250g button mushrooms,



Season the short ribs generously

with salt and pepper.

Heat oil in a large heavy

based saucepan and brown

short ribs in batches. Turn

each piece to brown on all

sides before removing from

the pot.

Add the onion, garlic, and

carrots, to the pot and cook

for about 10 minutes, stirring


Return the beef to the pot,

stir to mix and add garlic, basil & oreganum

peeled and diced tomatoes

and beef stock. Bring to a

boil, reduce heat and simmer

gently for 30 minutes.

Add the mushrooms. Cover

and simmer over very low

heat until meat is tender and

nearly falling off the bone,

about 1½ hours.

Serve the short ribs over

steamed dumpling.