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Slow-cooked beef ribs with cinnamon & sweet potato
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Slow-cooked beef infused with honey, spices, tomatoes, and sweet onions for robust flavor.
Ingredients:
  • 75g (1/2 cup) plain flour
  • 2kg beef spare ribs
  • 54.60 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 long fresh red chilli, seeded, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 10.00 gm ground paprika
  • 3.75 gm ground cinnamon
  • 500ml (2 cups) beef stock
  • 600g sweet potato (kumara), peeled, cut into 2cm pieces
  • Chopped fresh continental parsley, to serve
Instructions:
  • Preheat oven to 140°C. In a large bowl, combine flour with salt and pepper. Add beef ribs and coat them evenly. Shake off any extra flour. In a flameproof casserole dish, heat 1 tablespoon of oil over high heat. Brown half of the beef ribs for 2 minutes on each side. Transfer to a plate. Repeat with the remaining oil and beef ribs.
  • In the same dish, heat the remaining oil over medium heat. Sauté the onion for 3-4 minutes until soft, stirring occasionally. Add the garlic, chilli, ginger, paprika, and cinnamon, and cook for 1-2 minutes until fragrant, stirring continuously.
  • Add the stock and tomato, reintroduce the beef ribs to the dish, and bring to a boil. Cover and bake for 3 hours. Mix in the sweet potato and honey, then bake for an additional hour until the sweet potato is tender and the beef is falling off the bone. Garnish with parsley before serving.

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