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David Higgs Slow Cooked Beef Short Rib

Preparation time 30 minutes
Cooking time 3 hours

For the short ribs 

2kg short ribs, bone in and fat trimmed 

1 onion, chopped 

2-3 cloves garlic, crushed 

½ cup water 

Salt and black pepper, to season 

Goat’s cheese maize 

2 cups maize meal 

4 cups water 

Salt, to season 

2 Tbsps butter 

100g Chevin Goat’s Cheese 

Smoky tomato chutney 

150g Roma tomatoes 

2 Tbsps olive oil 

Salt and pepper, to season 

40ml red wine vinegar 

20g sugar 

1cm fresh ginger, finely sliced 

1 small stick cinnamon 

½ onion, sliced 

Roasted baby carrots 

500g baby carrots 

2 Tbsps olive oil 

Salt and pepper, to season 

Charred corn salsa 

3 corn cobs 

2 Tbsps olive oil 

30g fresh coriander, chopped 

Salt and pepper, to season 

Lime juice

Method 

Short ribs 

1. Preheat the oven to 180°C. 

2. Season short ribs with salt and pepper. 

3. Place onion and garlic in the bottom of a roasting pan, add short ribs and the water. 

4. Cover with foil and roast in the oven for 2 to 2 ½ hours, until tender. 

5. Remove the foil and roast the short ribs for another 25-30 minutes, until they have developed a rich brown colour. 

6. Remove from oven and serve with the goats cheese maize, smoky tomato chutney, carrots and charred corn salsa. 

Goats cheese maize 

1. Bring the 4 cups of water to a boil in a large pot. 

2. Add half the maize meal and cover. 

3. Reduce the heat to medium-low and leave the pap to cook for 8 to 10 minutes. Don’t stir. 

4. Remove the lid, then stir firmly for a couple of minutes to mix the remaining maize meal into the water and to get rid of any lumps. 

5. Slowly add the remaining half of the maize meal and stir firmly to incorporate into the rest of the maize . 

6. Reduce the heat to low, replace the lid and let the maize steam for 10 to 15 minutes. 

7. Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir. 

8. Remove from the heat and add the butter and stir well. 

9. Add the goats cheese and fold through the pap until well mixed. Set aside. 

Smoky tomato chutney 

1. Preheat the oven to 200°C. 

2. Cut tomatoes in half lengthwise and place on a roasting tray. 

3. Season lightly with salt and pepper and drizzle the olive oil over. 

4. Place in the oven and roast for 25-30 minutes, until charred. (I like to do this over an open flame or fire to get that extra smokiness, so feel free to roast them in whatever way is easiest for you). 

5. Once tomatoes are roasted, remove them from the oven. 

6. Add the tomatoes, red wine vinegar, sugar, ginger, cinnamon and onion to a pot and cook until soft. 

7. Remove pot from heat and strain the liquid from the pot – do not discard tomatoes or liquid! 

8. Add the liquid back to the pot and cook until it has reduced and is a syrupy consistency. 

9. Remove from heat and allow to cool. Add the tomatoes back to the liquid and set aside until ready to serve.

Roasted baby carrots 

1. Preheat the oven to 200°C. 

2. Place carrots on a roasting tray in an even layer. 

3. Season with salt and pepper and drizzle the olive oil over. 

4. Place in the oven and roast for 30-35 minutes until tender and caramelised. 

Charred corn salsa 

1. Heat a grill pan over a medium-high heat and char the corn on all sides for 15 minutes until you have a nice char on all sides. 

2. Remove from the heat and allow to cool before holding the corn on its end and carefully shaving off the corn kernels with a sharp knife. 

3. Put the corn into a bowl with the olive oil and coriander and add lime juice and salt and pepper, toss and set aside. 

4. Serve the short ribs with the goats cheese maize, tomato chutney and roasted carrots, topped with the corn salsa.

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