Main Meals
Braised shortrib rashers
4
Easy
15 minutes
1½ hours
Is there anyone who doesn’t love shortrib? The rashers always made it onto my mom’s grocery list because of their affordability and versatility. My late aunt Phila would prepare the thinly sliced ones in the oven with plenty of salty seasoning to serve with slap chips.
Wine/Spirit Pairing
Woolworths Alto 1693
Ingredients
Method
- 4 T extra virgin olive oil
- 1 kg shortrib rashers
- 4 T Woolworths steak rub
- 1 litre beef stock
- rosemary, a sprig
- 2 T honey
- potato chips, for serving
Method
Ingredients
1. Preheat the oven to 200°C. Heat the olive oil in a pan. Season the shortrib well with the steak rub and sear over a high heat until browned.
2. Add the stock, rosemary and honey. Cover with foil and roast for 1½ hours, or until the meat is soft and comes away from the bone easily. Serve with the chips.
Find more beef more recipe here.
Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ella Maepa
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