Braised Beef Short Rib Recipe
Braised Beef Short Rib with Roasted Tomatoes and Spring Onions
If you’re in Cape Town, you will know that winter tends to linger longer. We have had a few warmer days already, but this is just a teaser and it doesn’t tend to stay long. So we still need our winter warmers like soups, stews and braises!
This braised beef short rib recipe is a quick and easy recipe, so perfect as a mid-week meal too! The house will be filled with a happy family when you prepare this dish!
Ingredients to Make the Braised Beef Short Rib
1 kg beef short ribs
2 kgs tomatoes
2 large onions (diced)
4 cloves garlic (diced )
Spring onion
Olive oil
Ground pepper and salt
How to Make the Braised Beef Short Rib
On an oven tray, evenly spread out your short rib.
Drizzle some olive oil over, and freshly ground black pepper as well as salt.
Cook for 20 minutes on 220 degrees Celsius.
Add all of the tomatoes on another oven tray and prepare in the same way: Drizzle some olive oil over, and freshly ground black pepper as well as salt.
Add the tray of tomatoes to the oven and cook both parallel for 30 mins.
Dice the onions and garlic, and brown onions and garlic in a pan with a small drizzle of olive oil.
Remove the skins off the tomatoes and them to a blender and add the onions and garlic mix. Blend until smooth.
Place the tomato mixture along with the browned meat into a oven proof dish, cover with foil and cook for 1.5 hours on 160 degrees Celsius (or until tender).
Remove from the oven and season generously.
Chop the spring onion and sprinkle over your dish before serving.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
About Shawn Godfrey
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Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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