Hearty Beef Short Rib Delight: A Flavorful Journey of Tender Perfection

By Thilivhali Mash Mugwena

by Kyla Van Heerden

Serves 5-6

Preparation time: 15 minutes

Cooking time: 1hr 40 min


  • 1kg beef short rib
  • 1 tablespoon oil
  • 1 onion, diced
  • 5 celery sticks, chopped.
  • 1 tablespoon crushed garlic
  • 3 bay leaves
  • 3 potatoes, chopped.
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoons Seven Colours grill spice
  • 1½ beef stock cubes
  • 4 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 500ml hot water
  • handful of fresh parsley (finely chopped)


  1. Heat oil and brown meat on both sides, then set aside.
  2. In the same pan, sauté onions, garlic, celery, and bay leaves until the onion and celery are soft.
  3. Season with all your spices, then add the tomato paste, sauce and stock cube and stir.
  4. Add the meat and stir until the meat is fully covered.
  5. Pour in water and cover pot with lid and cook on low heat for 1 hour 30 minutes.
  6. Halfway through, add the potatoes and cover the pot and leave to cook for another 45 minutes.
  7. Once the meat is tender and the sauce has reduced, stir in the fresh parsley and turn off the heat.
  8. Serve with rice.

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