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  2.5 kg pack beef short ribs, cut into individual rib sections (each section 2 inches long)

1 teaspoon salt

½ teaspoon pepper

1 tablespoon vegetable oil

3 medium red onions, chopped

1 stick celery finely chopped

2 medium carrots finely chopped

3 cloves garlic, finely chopped

3 tablespoons plain flour

1 bottle dry red wine (preferably Cabernet Sauvignon)

1 cup beef stock (can use water)

200 grams cherry tomatoes

2 sprigs thyme

2 Sprigs rosemary

2  bay leaves

Horseradish Sauce

cup sour cream

to 3 tablespoons prepared horseradish

tablespoons finely chopped chives



Cut the short ribs between the bones and pat dry; season with salt and pepper.

Add oil to a large casserole or frying pan and sear the ribs on all sides until dark brown, cook in batches – about 10 minutes a batch. Transfer short ribs to a plate as they are browned.

Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions, celery and carrots; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about another 2  hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary and bay leaves

Meanwhile, in small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.



  2.5 kg pack beef short ribs

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