Bring extra flavour by searing the beef after the minimum of 30 minutes marinating with the dry rub.
Ingredients
- 2 tbsp oil
- 1 set beef short ribs usually 4-5 bones attached
- 3 tbsp spice mix we used Pitt Bros
- 3 onions finely chopped
- 5 cloves garlic finely chopped
- ½ stick celery sliced
- 2 carrots sliced
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 600 ml beef stock
- 2 sprigs rosemary
- Salt and pepper
Optional;
- 1 tbsp corn flour combined with 1 tbsp water
To serve ;
- 400 g mashed potatoes
Instructions
- Place the short ribs on a board and sprinkle over the spice rub.
- Make sure , both sides are covered and set aside for 30 minutes minimum or overnight covered in the fridge to marinated and let the spice rub flavour and penetrate the beef short ribs.
- Next, if you want, over medium heat, in a sauté pan with a drizzle oil, sear the short ribs for 3 minutes on both sides to seal the spices and create extra flavour. I did not do this step and the flavours were still fantastic.
- Then, in the slow cooker bowl. Place the vegetables, add the tomato puree, tin of tomato, and beef stock. Add the rosemary and season with salt and pepper. Stir to combine the flavours and add the prepared short ribs.
- Cover with the lid and cook on high for 4-6 hours or low 8-9 hours.
- Once cooked, check the texture of the beef. it should fall of the bones.
- Check the texture of the sauce, if it is too liquid, stir one 1 tbsp of corn flour in a small bowl with cold water and stir it into the slow cooker mixture. Leave for another 10 minutes to simmer and thicken.
- Remove from the heat and serve with warmed mashed potatoes.