On these cold wintry days, there is nothing better than a deliciously slow braised dish, and what is better than Short Rib.
At Londolozi, in winter, we love nothing better than slow cooking short ribs, oxtail and legs of lamb – so this is another much requested recipe!
So, what is Short Rib?
Short rib refers to a small piece that has been trimmed off the main portion of a rib when the rib section is trimmed into smaller cuts. It is the continuation of the prime rib towards the brisket.
Short ribs cut parallel to the bone are known as English style beef ribs
Perfect for slow cooking. Ask your local butcher to cut them into about 2 inch pieces.
Place the carrots & celery in the oven proof dish, nestle the short ribs in amongst them and then pour the coffee & red wine onions over – be ready for your kitchen to smell delcious!
Serve with creamy mashed potatoes, or polenta with grilled pakchoi, green beans & cashew nuts
Anna’s Coffee & Red Wine Braised Short Rib
Ingredients
- 1.5kg / 3.30lbs Short Ribs
- 2 Tablespoons Olive oil
- 3 Cloves Fresh Garlic, chopped
- 2 Red Onions, sliced
- 3 Large Carrots, chopped
- 2 Sticks Celery, chopped
- 1 Teaspoon Ground coriander
- 2 Tablespoons Ground coffee granules
- 2 Beef stock cubes
- 3 Cups Red Wine
- Salt & Pepper to season
Method
- Pre heat the oven to 150°C / 302°F
- Season the short ribs with salt and pepper, to taste. Warm the oil in a large pan over high heat.
- Sear the short ribs until golden brown – about 8 minutes.
- Saute the onions, garlic & ground coriander until just sealed. Add the ground coffee, stock & red wine and allow to simmer for the coffee grounds to almost dissolve for about 8 – 10 minutes.
- Layer the chopped carrots & celery in a large oven proof tray. Nestle the short ribs on top.
- Pour over the onion, coffee & red wine mix. Cover with aluminium foil or a lid.
- Place the tray in the oven and allow to cook for 3 hours. Remove the foil and reduce the heat to 100*C / 212*F for a further 2 hours, until the meat is falling off the bones
- Season with salt & pepper.
- Serve with mash potatoes or polenta with grilled packchoi, green beans & cashew nuts
Anna’s Tip – they are also delicious the next day! If you remove the meat off the bone, you will have a thick warming soup!
Now for the perfect mash; this recipe is from the late Chef Joel Rubichon, and in my world, simply the best mash ever!
Chef Joel Rubichon’s famous mash potatoes, a recipe we use at Londolozi for the perfect mash. Add chopped fresh coriander for extra deliciousness!
Chef Joel Rubichon’s Mash Potatoes
Ingredients
- 1kg Yukon gold or golden fingerling potatoes, all of similar size
- 454g unsalted butter, cold, cut into small cubes
- 1/4 cup milk
- Salt to taste
Method
- Place the unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
- Place the potatoes through a food mill, or a sieve (this takes a lot of elbow grease, so be ready!). Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
- Pour in the warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. (again some more elbow strength, but it’s worth it!) Season with salt.
- Smooth the top of the potatoes with the back of a spoon or an offset spatula.
Enjoy cooking this, and mostly enjoy the deliciousness! Let me know how it turns out!
See you soon for more deliciousness with Londolozi’s Lockdown Larder!
Thank you for the recipes Anna. It sound delicious. Perfect for a cold winters day.
Thanks Marinda – very easy to make and can freeze well as well!
One year away–next July!
I’ll have it waiting Vin!
I’m a big fan of braised short ribs, and this sounds like something to have a go at. Thank you.
Thanks Doug – it’s a delicious dish and can keep a few days as well!
Dear Anna, thanks for your great recipes! I love the food of Londolozi and here is another yummy dish I will certainly try out at home.
Thank you Christa – hope to see you again soon! Enjoy this deliciousness
This looks SO yummy! Can’t wait to make it. Will be with you next winter. Can’t wait to have it and see you and everyone again. All the best!
Thanks Bob & Lucie – we also can’t wait to make it for you and see you both again!
Hi Anna
Going to have a go at this but can you clarify the weights of the spare ribs and butter for the mash
HI John
The weight for the shortrib is 1.5kg which is 3.30lbs
The butter for the seriously delicious mash is 454g which is +- 1 lb
Hope that helps – let me know 🙂
YUM!
It honestly is!
Love braised short ribs- will have to try your version. Thank you for sharing!
Thank you Denise – let me know how it works out!
I’m giving you long distance applause for these two delightful recipes that I WILL make! Both sound delicious and mouth watering. My thanks for sharing, Anna.
Thank you Joanne – i look forward to hearing how you enjoyed them!
Looks delicious !
Anna, we are going to try the recipe! It will probably work well on our annual Londolozi monthly menu at our restaurant! Love following your blogs! Maybe it’s time for a cookbook!! 😉
Hi Anna, we cooked this today for our dinner. It was darker than your photos, but the flavor was sensational. We now wish we could go out for an evening spotlight Safari. Will just have to settle for wombats and kangaroos in the yard. Looking forward to our visit next July. Xx Bill, Sandy and Annette from Australia
Thank you Annette! So glad it turned out so delicious!
One question, were we supposed to use the stock cubes made up with water or just left? There isn’t any water mentioned in the recipe . Cheers A
Hello Ms. Anna! Love these recipes and that you are sharing your marvelous talented recipes. Thank you! So being on Covid lock down in South Florida, summer time is hot & humid. Would you kindly share some of your light and refreshing starters, such as your mouth watering fig & cheese recipe. Wink! 🙂
Looks and sounds so delicious, thank you for sharing your recipe!
In lockdown in Ireland. Thinking of all that fabulous food surrounded by fantastic people and beautiful scenery. Take care and stay safe.
I HAD A GREAT STAY AT LONDOLOZI. GREAT FOOD as always with Relais Chateaux Dining. The history on the development of the properties is exciting, The location is superb and some of the best game drives, community projects and involvement for sustainability I have witnessed. Would love to get back soon!