Sticky Beef Short Rib with Butternut Mash
Aninas Recipes | Recipe and images from Used with permission
…The most tender beef short ribs, slow cooked in a soy, golden syrup & tomato sauce served with buttery butternut mash and peas. – Anina (

Fleisherei Test Drive Comments:

This recipe is just true deliciousness, we can see why it was so popular with Anina’s catering clients. Tender meat, slow-cooked in a rich, sticky sauce – full of flavour! You’ve got to try this at least once, otherwise you are missing out! Try using our C-Grade short rib for even more flavour. C-grade beef comes from more mature animals, but as all the DIY biltong makers out there know – maturity brings flavour. If you go for C-Grade just add on a bit of cooking time and remove from the stove when at the desired tenderness.

serves 2

  • 15 ml olive oil 1 brown onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 700 gr beef short rib, cut into smaller pieces
  • extra oil to fry meat
  • ½ cup tomato sauce
  • ½ cup Worcestershire sauce
  • ¼ cup white vinegar
  • 2 tablespoons golden syrup
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 tablespoons whole grain mustard
  • 1 cup water
  • salt and black pepper
  • 2 cups chopped butternut, to cook for mash
  • 2 tablespoons butter for mash
  • peas to serve
  1. Heat the olive oil in a cast iron pot, saute onion and garlic. (We added some chopped carrots and celery, just to boost the flavour base a little more). Add extra oil and brown the meat.
  2. In a mixing bowl, add all the ingredients for the sauce (up to butternut) and mix through.
  3. Pour over the meat, add water, give it a good mix, cover and cook on low heat for 4 hours stirring every now and then.
  4. Boil the butternut until soft, drain, add butter and mash.
  5. Serve the ribs with butternut mash and peas.