About the Recipe
There’s something timeless about beef ribs - rich, flavourful, and wonderfully tender when done right. It’s no surprise that this is Hugo’s favourite cut to braai, especially on the rotisserie. There’s just something about the slow, steady turn over the coals that brings out the best in the meat; add a glass of red, and he’s in his happy place.
But as much as we love the summer sizzle, this recipe truly comes into its own during winter. When standing outside feels more like a punishment than a pleasure, the ribs roast just as beautifully in the oven. The result? Melt-in-your-mouth deliciousness, perfect for cold evenings with a glass of wine next to the kaggel.
Ingredients
For the Ribs:
6 beef short ribs (approx. 300–350g each), patted dry
2 medium onions
4 cloves of garlic
15 ml (1 tbsp) brown sugar
10 ml (2 tsp) paprika
2.5 ml (½ tsp) ground cumin
4 ml (¾ tsp) mustard powder
5 ml (1 tsp) coarse salt
2.5 ml (½ tsp) ground black pepper
Red Wine Sauce:
2 garlic cloves, minced
125 ml red wine
375 ml tomato puree
100 g brown sugar (loosely packed)
10 ml (2 tsp) black pepper
10 ml (2 tsp) mustard powder
15 ml (1 tbsp) Worcestershire sauce
500 ml of water
Instructions
Method / Steps
Preheat oven to 160°C (fan or standard).
Make the rub: Mix all rub ingredients. Rub the ribs, pressing firmly, then shake off any excess.
Prepare the sauce: In a deep baking dish, combine all the ingredients for the red wine sauce except for the water. Stir to mix, then add water and mix again.
Add the ribs: Place the ribs meaty side down in the sauce. It's okay if they’re not fully submerged.
Cover and bake: Cover tightly with foil or a lid. Bake for 3½ hours.
Uncover and caramelize: Remove the foil, turn the ribs, and baste with sauce. Bake uncovered for 30 minutes until sticky.
Check if cooked: Ribs should be very tender and almost falling apart. If not, bake a bit longer.
Serve: Transfer ribs to a platter. Stir the sauce until smooth, then spoon generously over the ribs. Garnish if desired.
