Fleisherei – Sticky Beef Short Rib with Butternut Mash
Sticky Beef Short Rib with Butternut Mash

"...The most tender beef short ribs, slow cooked in a soy, golden syrup & tomato sauce served with buttery butternut mash and peas. " - Anina (www.aninas-recipes.com)

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
  1. Heat the olive oil in a cast iron pot, sauté 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.

Sticky Beef Short Rib Butternut Mash

Sticky Beef Short Rib Butternut Mash
Recipe and images from Aninas-Recipes.com. Used with permission

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