Beef short rib with garlic roast potatoes

These tender, juicy beef ribs are hands down a family favourite.

Preparation time : 15 min Cooking time : 2 hours Servings : 4-6
  • 6-8 beef short ribs
  • 1 onion, chopped
  • 3-5 garlic cloves, halved
  • 5 ml mustard seeds
  • 1 star anise
  • salt and freshly ground pepper
  • 250 ml plum jam
  • 60 ml soy sauce
  • 3-4 cm fresh ginger, cut in to matchsticks
  • 1 kg baby potatoes
  • 2-3 garlic cloves, roughly chopped
  • salt
  • olive oil

1. Put the ribs in a large, wide saucepan and cover with water. Add the onion, garlic, mustard seeds, star anise, salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 1-1½ hours or until the meat is tender. Skim off any froth occasionally.

2. Sauce: Mix the ingredients.

3. Preheat the oven to 200°C. Dip the ribs into the sauce, arrange in a roasting pan and spoon extra sauce over. Cook in the oven for about 20 minutes or until the ribs are sticky.

4. Potatoes: Put the potatoes and garlic into a pot with water, season with salt and boil until the potatoes are soft. Transfer to a large baking tray, drizzle olive oil over and season with sea salt. Put under the grill for 5 minutes or until browned. Serve with the ribs.