Braised shortrib rashers

Braised shortrib rashers

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  • 4
  • Easy
  • 15 minutes
  • 1½ hours
  • Woolworths Alto 1693

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.


  • 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
  • chips, for serving

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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