Stewed beef short ribs

Home Magazine
Prep Time: 00:20
Servings: 4
Cooking Time: 03:00
  • 30ml - olive oil
  • 1 - onion, chopped
  • 3 - celery stalks, chopped
  • 4 - large leeks, chopped
  • 8 - beef short rib pieces
  • 350ml - red wine
  • 350ml - homemade stock
  • 2 - star anise
  • 1 - strip of orange peel
  • - juice of 1 orange (optional)
A juicy piece of meat on the bone served on a bed of creamy mashed potatoes is the ultimate winter soul food.
Preheat oven to 160°C.

Heat the oil in an ovenproof casserole dish and fry the vegetables until glossy. Remove the veggies, season the meat with salt and pepper, and fry in the same oil until golden brown on all sides.

Add the red wine slowly – it will sizzle and splatter a bit. Cook for about a minute. Then add the other ingredients, cover and place in a preheated oven. Leave it to cook for at least 3 hours.

Remove the dish from the oven and allow the meat to rest for about 20 minutes with the lid still on. Test the meat to see if it’s tender; if not, it can go back into the oven. Spoon off most of the fat and allow the sauce to cook and reduce if necessary. Glaze the meat with the sauce and serve with polenta or mashed potatoes and steamed vegetables.


Ask your butcher to cut the rib along the bone and then into pieces.

Words and image: Home magazine

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April 2023

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