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Old School Coke Beef Short Ribs

By Mandy  

August 18, 2018

  • Prep: 45 mins
  • Cook: 2 hrs
  • Yields: 6 Servings


'--The Marinade

knob of butter

1 large onion, finely diced

2 garlic cloves, finely diced

knob of ginger, finely grated

1 tsp (5 ml) dried rosemary

1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried parsley

2 C (500 ml) Coke

¾ C (190 ml) tomato sauce

¾ C (190 ml) chutney

2 Tbsp (30 ml) soya sauce

juice of 1 lime

The Ribs

6 large beef short ribs

salt and pepper

canola oil, for frying

5 cloves garlic

5 sprigs of thyme

6 C (1 ½ litres) good quality beef stock

The Mielies

3 mielies, cut into quarters

100 g butter, melted

small handful of chives


1'--The Marinade

2In a medium size saucepan over a medium heat, fry the onions in the knob of butter until they soften and begin to colour.

3Add the garlic and ginger and fry for another minute. Add the rest of the ingredients and stir well to combine.

4Bring the saucepan to the boil then turn down the heat and simmer for 20 minutes until the marinade thickens.

The Ribs

1Preheat the oven to 180 °C.

2Season the beef well with salt and pepper.

3Heat the oil in a large frying pan over a high heat. Sear the beef, two pieces at a time, until you have a seared crust on all sides.

4This step is crucial for flavour so don’t rush it! Take your time and sear the meat as you would a steak. The better the crust the better the flavour.

5Place the garlic and thyme into a large roasting tray and arrange the ribs on top.

6Add the stock until the ribs are almost half covered.

7Seal tightly with heavy duty foil and braise in the oven for 2 hours.

8At the 2 hour mark, check the ribs and if they are not fork tender then braise for a further 30-45 mins.

9When the ribs are fork tender remove them from the oven and allow to cool.

The Mielies

1In a large saucepan over medium-high heat, boil the mielies in salted water for 10 minutes.

2Drain the water and add the butter and chives to the saucepan. Toss to coat the mielies and set aside.

To serve

1Remove the ribs from cooking liquid and paint with the marinade. Finish over the braai or grill to caramelise


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