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  • Writer's pictureNava

Beef Short Ribs

I very rarely cook ribs, but we do like them in my house.

One of my sons asked if I could cook them, as I haven’t cooked them in AAAAGGGESS.

I saw it as an opportunity to explore a new recipe and found this delicious and easy recipe.

We loved this dish, everything tasted so good and had a nice hint of sweetness to it.

If you like ribs, this recipe is easy and delicious. I highly recommend it.


2kg beef short ribs

2 tablespoons oil

1 large brown onion, diced

8 medium carrots,sliced

750g baby potatoes, chopped in half

6 garlic cloves, crushed

3 heaped tablespoons tomato paste

1 cup pomegranate juice

3/4 cup red wine

2 cups beef stock

Handful of chopped parsley for garnish

Salt and pepper to taste


  1. Add the oil to a large casserole dish or large pan, season the ribs with salt and pepper and sear them in the pan. Let them sear for a couple of minutes (no more) on each side. Transfer the ribs to another dish.

  2. Saute the onions, add the carrots and potatoes (if you need extra oil, add a table spoon) season with salt and pepper, and let the veggies cook for 8-10 minutes.

  3. Stir in the tomato paste and garlic and combine well.

  4. Add the wine and let simmer, without a lid, till reduced in half.

  5. Add stock and pomegranate juice and let it simmer, uncovered and allow the liquid to reduce a little.

  6. Add the ribs back to the pot, and this time put lid on and allow to cook on low-medium heat for 2 1/2 -3 hours or until the ribs are very tender.

  7. I served it with rice and my homemade chilli.

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