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Slow cooked beef short rib and peppered casserole with green salsa verde

Slow cooked beef short rib and peppered casserole with green salsa verde

Serves 4-6


  • 1.6kg Our Farm Beef English Cut Short Ribs, cut into chunks
  • Plain flour for dusting
  • 1/3 cup (80ml) olive oil
  • 1 brown onion, thinly sliced
  • 1 red and yellow capsicum, cut into slices 
  • 2 garlic cloves, crushed
  • 1 tbs cumin seeds and sweet paprika
  • 1 x 400g can chopped tomatoes
  • 2 cups (500ml) beef stock
  • 2 bay leaves
  • Serve with rice and crispy bread 

Green salsa verde

  • ½ bunch mint leaves, finely chopped
  • 1 green chili, finely chopped
  • 2 tsp white wine vinegar
  • 2 garlic cloves, crushed
  • 100ml extra virgin olive oil


Step 1

Dust beef ribs in flour. Heat ¼ cup (60ml) oil in a large deep cast iron pot over medium heat and sear the beef short ribs on each side for 4-5 minutes or until browned.

Step 2

Remove beef ribs and heat remaining 1 tablespoon of oil and cook onions, capsicums, garlic, cumin and paprika for 8-9 minutes, season with salt and pepper.

Step 3

Add the beef ribs back into the pot along with the chopped tomatoes, beef stock and bay leaves. Cook for 3 hours or until meat is falling off the bone.

Step 4

For the green salsa verde, place all the ingredients into a small bowl and mix to combine. Season with salt flakes.  

Step 5

To serve, place the beef ribs onto a serving platter and drizzle with green salsa verde. Serve alongside rice and crispy bread.