Maggie Beer

Slow Cooked Sticky Beef Short Ribs

A recipe by our guest author Michelle Prendergast.

Michelle won Maggie's Food Club MasterChef Mystery Box Competition with this delicious wintery dish!

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Step 1: Preheat the oven to 150C.

Step 2: Mix Vino Cotto, rosemary, thyme, mustard and Verjuice and pour over beef ribs. Marinate for as long as possible. Overnight is preferred.

Step 3: Place a medium size heavy cast iron pot over a medium to high heat, add Extra Virgin Olive Oil and sauté the shallots and carrot until golden brown, remove from the pot and set aside. Deglaze the pot with the Beef Stock. Add the beef rib mix, including the marinade.

Step 4: Cover tightly and cook in the oven for 2- 2½ hours until tender and melting.

Step 5: While ribs are in the oven crisp up the pancetta and set aside.

Step 6: Gently remove the ribs from the sauce and set aside. Place cooking pot on the heat and reduce if required.

Step 7: Just before serving remove from the heat and add ¼ cup of Verjuice to lift the richness.

Step 8: Pour over the sauce and sprinkle with the pancetta, carrot and shallots.

Step 9: Serve with smashed garlic potatoes and green vegetables.


  1. 1 1/2kg beef short ribs
  2. 125ml 1/2 cup Vino Cotto
  3. 2 tbspn rosemary stripped and roughly chopped
  4. 1 tbspn thyme roughly chopped
  5. 1 tspn dijon mustard
  6. 30ml 1 1/2 tbspn Verjuice
  7. 4 shallots roughly chopped
  8. 2 carrots roughly chopped
  9. 250ml 1 cup Beef Stock
  10. 80g pancetta sliced thinly
  11. 60ml 1/4 cup Verjuice

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