Recipe by Elmarie Berry

Ingredients

6 Beef short ribs

Salt and pepper to taste.

3 TBS olive oil

4 garlic cloves, chopped.

Thumb size piece fresh ginger, chopped.

1 red chili, chopped.

410g tomato puree

½ cup chicken stock

¼ cup soy sauce

Garnish:

Crispy onions & Spring onions

Method

Pre-heat oven 180C.

Season beef ribs with salt and pepper.

Heat the oil in a large deep pan and brown the ribs.

Mix the garlic, ginger, chili, tomato puree, chicken stock and soy sauce.

Pour over the ribs, cover, and bake for 2 ½ hours, checking every 20 minutes. Be sure to add more stock to stop the ribs from sticking.

Serve with crispy onions and spring onions and enjoy with La Motte's 2018 Pierneef Syrah Viognier.