Short Ribs are one of the absolute favorites in South Africa and something that’s guaranteed to be ordered whenever It’s seen on a menu.

If you’re trying to impress your guests, you can’t go wrong by serving a tasty short rib dish. Our twist on this traditional recipe is guaranteed to satisfy even the hungriest of guests. You can be assured that you’ll receive rave reviews from everyone after they try out this amazing orange and ginger beef short rib dish.

Serves 8 people

Total cooking time: 4 hours

The Ingredients You Need to Cook this Meal

• 4 tablespoons of olive oil + extra, to fry
• 2 to 2,2kg beef short rib
• A little bit of salt and freshly ground black pepper, to taste
• 2 red onions, roughly chopped
• 3 garlic cloves, Minced and peeled
• 1 thumb-sized knob fresh ginger, with skin on and grated
• 1 red chili, seeded and thinly sliced
• 4 whole star anise
• 3 tablespoons of tomato paste
• peel of 1 orange, and cut into thin strips
• 1½ cups (375ml) fresh orange juice
• 3 cups (750ml) chicken stock
• ¼ cup (60ml) light soya sauce
• 2 tablespoons of honey
• juice of 2 limes
• Approximately one handful of fresh coriander leaves, to serve. Note: Can be replaced with flat-leaf parsley if you prefer or don’t have fresh coriander.

The Cooking Method

1. First preheat your oven to 160°C. In a large stove-to-oven pot, heat 1 tablespoon of olive oil over medium-high heat. Make sure to season the short ribs and place the carefully in the hot oil and brown all sides. Do this in 2 batches so that your pot isn’t overcrowded and adding a bit more olive oil to the pot for the second batch. Once done set the short rib aside and cover with tin foil. Keep the pot on the stove and add the remaining 3 tablespoons of olive oil and reduce the heat to medium.

2. Sauté the roughly chopped red onions in a saucepan for about 10 minutes until they’re softened. Stir in the ginger, garlic, and chili, and cook further for a minute. Add the rest of the ingredients except for the coriander and lime juice. Bring to the boil and then add the short rib to the pot.

3. Cover with the lid and cook in the oven for 3 to 3½ hours. Make sure to turn the meat halfway through the cooking time.

4. Remove the stove-to-oven pot from the oven and allow it to rest in the pot for 15 minutes before you skim off any excess oils off the surface. Remove the short rib with a slotted spoon and set aside. Place the pot on the stove and reduce the sauce over a high heat until thickened. 15 to 20 minutes should do.

5. Reduce the heat to medium-low and add the lime juice and seasoning with black pepper. Stir to combine. Add the beef short ribs to the pot and heat gently heat through.

Bon Appétit! Serve warm and garnish with the fresh coriander or parsley leaves to complete this orange and ginger beef short rib recipe.

This dish will pair lovely with our Malva pudding with Amarula butterscotch sauce dessert.

Nutritional Info