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Mediterranean style short rib stew

Mediterranean style short rib stew

Meat on the bone gives a lot more taste to a stew.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Heat oil in a pot, season the ribs with salt and pepper and fry until brown on all sides.
    2. Remove ribs and keep aside.
    3. Fry bacon and herbs in the same pot until crispy. Removing from the pot.
    4. Add onions and cook until golden. Return bacon to the pot along with the garlic and carrots.
    5. 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.
    6. Cook Spekko Long Grain Parboiled Rice according to instructions on the packet. This will give you 8 cups of cooked rice.
    7. Serve short ribs over rice and garnish with extra herbs.

    Spekko tips for caterers

    1. 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.
    2. The stew is idea to serve in taverns, as it can be done ahead of the time and frozen in portions.
    3. Cook your rice on the day of serving. It will cook up loose and fluffy.