Mediterranean style short rib stew
Meat on the bone gives a lot more taste to a stew.
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Loading... Ingredients
- 1,2 kg beef short ribs
- salt and pepper
- 30 ml (2 tbsp) oil
- 1 packet bacon, chopped
- 30 ml (2 tbsp) mixed dried herbs
- 2 onions, sliced
- 2 cloves garlic, crushed
- 2 carrots cut into chunks
- 2 x 410 g cans chopped tomatoes
- 250 ml (1 cup) beef stock
- 500 ml (2 cups) Spekko Long Grain Parboiled Rice
Method
- Heat oil in a pot, season the ribs with salt and pepper and fry until brown on all sides.
- Remove ribs and keep aside.
- Fry bacon and herbs in the same pot until crispy. Removing from the pot.
- Add onions and cook until golden. Return bacon to the pot along with the garlic and carrots.
- Place beef ribs on the vegetables. Pour over the tomatoes and stock. Cover pot and stew slowly for two hours or until the beef is tender.
- Cook Spekko Long Grain Parboiled Rice according to instructions on the packet. This will give you 8 cups of cooked rice.
- Serve short ribs over rice and garnish with extra herbs.
- The recipe is economical, tasty and goes a long way. By using meat on the bone, you have extra taste, plus your portions can look bigger.
- The stew is idea to serve in taverns, as it can be done ahead of the time and frozen in portions.
- Cook your rice on the day of serving. It will cook up loose and fluffy.
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