My 7 Ingredient melt in your mouth Short Ribs

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short ribs 2

This has got to be my favourite dinner party recipe of the moment. It’s so simple it almost feels a little like I am cheating. I have used the Greek ethos of less is more in this recipe and my trial bunnies agree that it works so I have to share.

I starting using normal potatoes in this recipe but found them far too heavy so swapped them with sweet potatoes and this just lightens the dish up which means that it is suitable for all seasons.

Serves 4


3 Beef Short Ribsshort ribs 3

5 Large Tomatoes

1 table spoon Oregano

3 large Sweet Potatoes

¼ block of Feta

3 Spring Onions

Kale – 2 large handfuls of



Pre-heat the oven to 150C/Gas Mark 2.

Quarter the tomatoes and place in an oven proof dish with the oregano and a pinch of salt and then place the short ribs on top.

Cover tightly with tin foil and place in the oven for 4 hours. Remove the foil half way through and turn the ribs to make sure that they get a good basting.

Around 20 minutes before the beef is ready you can start with the other components.

Peel and cube the sweet potatoes and add to a pan of boiling water. Boil for around 10-15 minutes until very soft.

In a separate pan add the kale and a little water, cook for a few minutes until soft, then drain. Alternatively you can microwave in a closed container with no water, on full for 1 minute.

While waiting for the potatoes and Kale to cook slice the spring onions, crumble the feta and set aside.

Once cooked, drain the potatoes and put back into the pan. Mash with a masher or fork until smooth and then gently stir in the spring onions and feta.

Lastly remove the beef from the oven. Remove the bone (this should just fall off), remove any obvious fatty bits and slice to your desired thickness.

You are now ready to construct. I always use a round pastry cutter as a mould. Firstly spoon in the sweet potato then the kale followed by the slices of beef. Lastly spoon over the tomatoes and drizzle some juices from the pan over the top.

There you have it….. If you want a thicker sauce then reduce the juices from the pan and skim off the fat. Also if you can’t find beef short ribs then you can use any cut of meat that requires a long slow roast, such as ox cheeks or pork belly.



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