Main Meals

Citrus-braised shortrib with chilli, lime and green tomato salsa

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30 minutes
3 1⁄2 hours
Wine/Spirit Pairing
Woolworths Neil Ellis Shiraz

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  • 2 kg beef shortrib
  • 2 T olive oil
  • 1 T cumin seeds, crushed
  • 2 - 4 whole dried chillies
  • 550 g cherry tomatoes, blended
  • 1 T red wine vinegar
  • 2 oranges, zested and juiced
  • 2 garlic cloves, crushed
  • 1 t fresh thyme
  • 1⁄2 cup water
  • Sea salt and freshly ground black pepper, to taste
  • For the chilli, lime and tomato salsa, mix:
  • 30 g coriander, chopped
  • 2 garlic cloves, crushed
  • 2 - 3 green chillies, sliced
  • 200 g green or exotic tomatoes, sliced
  • 4 limes, zested and juiced
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to taste

Preheat the oven to 160°C. Brown the shortrib in the olive oil in a cast-iron pan. Add the cumin seeds and chillies and toast until fragrant, then add the tomatoes, red wine vinegar, orange juice and zest, garlic, thyme and water. Season, cover and braise in the oven for 3 hours, or until tender, uncovering for the last 30 minutes.

Serve drizzled with the salsa.

Cook's note: Eating lots and lots of spicy shortrib is how you will survive winter! The zesty lime and tomato salsa brings all the flavours to life.

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Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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