Slow-Roasted Beef Short Ribs

Slow-Roasted Beef Short Ribs





4 beef short ribs on the bone

  • 1 Tbsp paprika
  • 1 Tbsp salt
  • 1 tsp ground allspice
  • 1 tsp ground cloves



  • ⅓ cup finely chopped parsley
  • ¼ cup mint leaves, finely chopped
  • Zest of 1 orange
  • 1 small garlic clove, minced
  • 2 Tbsp olive oil




Butternut Mash

  • 1kg butternut squash, peeled and cut into 3cm cubes
  • 50g butter
  • ⅓ cup cream
  • 4 Tbsp maple syrup
  • ⅓ tsp salt



Preheat the oven to 120°C.

Mix the paprika, salt, allspice and cloves in a bowl and rub all over the beef short ribs. Place the ribs in a roasting dish and cover with aluminium foil.

Put the meat into the oven to cook low and slow for 7 hours. Once done, remove and rest for 30 minutes before serving.


Slow Cooker Method

 Preheat your slow cooker.

Mix the paprika, salt, allspice and cloves in a bowl and rub all over the beef short ribs.

Heat a frypan to a medium-high heat, add a tablespoon of oil and sear the ribs so that they are brown all over.

Place the ribs in your slow cooker and set the cooking temperature. They will take around 8 hours on the low setting, and 4.5 hours on high.


While the beef cooks, make the gremolata by mixing all the ingredients in a bowl with a good seasoning of salt and pepper. Set aside.

Once the beef short ribs are resting, bring a large saucepan of salted water to the boil and add the butternut squash.

Boil until tender, then drain and mash. Add the butter, cream, maple syrup and a good pinch of salt and mix until well combined.

To serve, divide the mash between four plates. Slice the beef short ribs into four and place one on each dollop of mash.

Drizzle a teaspoon of the gremolata over each rib. Peas are a perfect accompaniment to these ribs if you’d like some extra greens.


 Recipe and image thanks to




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