Short Ribs

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Beef short ribs are easy and filling. They are classic comfort food and are perfect for a cold winter night-though we tend to have them all year round. They are also great the next day for lunch in a salad or on a wrap.


• 1 handful of fresh thyme

• 1 handful of fresh oregano 

• 1/2 teaspoon salt

• Freshly cracked pepper

• 2 kg beef short ribs, on the bone

• 2 cans of diced tomatoes

• 4 fresh tomatoes, quartered

• 1 cup preservative free red wine

• 1 cup bone broth


Heat up the broth and pour into a big coffee mug.Throw all ingredients into a large casserole dish with a lid. Mix it up so all the beef is coated. The liquid should almost cover all the meat- about 3/4 of the way up. 

Place the lid on and pop into the oven at 180 degrees Celsius for as long as you have to spare. It needs a minimum of 4 hours to work its magic but 6 hours makes a delicious and extremely tender dish. 

Enjoy with sweet tatie mash and steamed greens.