Braised Short Rib

To get this recipe right, you will need to visit your butcher. You need to ask him to cut the ribs across the bones into 4 cm-thick sections.

4 Servings

½ tbsp coriander seeds
½ tbsp whole cumin seeds
½ tsp cracked black pepper
1 medium onion (cut into quarters)
1 medium apple (cut into quarters)
2 cloves garlic (cut in half)
1 sprig rosemary
2 tbsp xylitol
½ tbsp fine salt
¼ tsp cayenne pepper
2 racks beef ribs (each cut in half)
1 orange zested (cut into thick strips)
125 ml red wine
500 ml beef stock (or broth)


Preheat your oven to 150°C

In a dry frying pan, toast the coriander seeds, cumin seeds and cracked black pepper, then lightly grind them in a pestle and

Spread the onion, apple, and garlic onto an oiled baking tray. Pack the four beef ribs tightly onto the bed of onion and apple, leaving as little space as possible between them.

Now, sprinkle the spices, rosemary, xylitol, fine salt, cayenne pepper and the orange zest over the meat and cover everything in
the tray with the beef broth and red wine.

The meat should be fully submerged – if not, top it up with a little water.

Cover the tray tightly with tin foil and place it in the oven for three and a half hours.

After three hours, remove the tray from the oven and leave it to cool, still covered, for 30 minutes.

Strain the liquid from the tray into a small saucepan and simmer the juices down to a syrup.

Turn the grill on to a high setting, baste the ribs with the syrup and char them under the grill until they get those delicious sticky black bits. Serve with whatever veg you like – we would recommend some red slaw or for those who are less ‘Green List’ perhaps even some sweet potato wedges.

Cook’s Tip
Remember that with short ribs, slow and steady wins the race. Be careful – these ribs are incredibly delicate once they are cooked.