SLOW BRAISED SHORT RIBS WITH FRESH PARSLEY SAUCE

A hearty dish for cooler weather. Serve with a creamy potato mash with the vibrant fresh green parsley sauce drizzle over. Alternatively, remove the tender meat from the bones and pull apart with two forks to create a delicious ragu to serve tossed through al dente cooked pasta.

serves 4

1kg Torello Farm grass-fed beef short ribs

2 tablespoon olive oil

1 medium onion, finely chopped

4 organic carrots (about 160g), chopped

2 teaspoons fennel seeds

1 teaspoon smoked paprika

1 cinnamon stick

2 garlic cloves, chopped

¾ cup (180ml) red wine

3 cups (750ml) bone broth

4 tomatoes chopped (or 400g canned crushed tomatoes)

2 tablespoon tomato paste

2 bay leaves

Sea salt flakes

Black pepper

Parsley sauce:

Big handful of flat-leaf parsley

1 garlic clove

⅓ cup (80ml) extra virgin olive oil

Remove the ribs 20-30 minutes from the fridge before cooking. Heat the oven to 150°C (130°C fan-forced).

Sprinkle the ribs all over with salt to season. Heat the oil in a heavy based medium pot (like a cast iron enamel pot) over a high heat and cook the ribs in two batches until browned all over, about 6 minutes. Transfer the ribs to a plate and set aside. Tip out the excess fat collected in the base and return the pot to the stove top. Reduce heat to medium, add the onion and carrot and cook for 10 minutes until the onions are tender and lightly golden. Stir in the garlic, fennel seeds, paprika and cinnamon, then return the meat to the pot. Pour in the wine and bring to a bubble, then add the stock, tomatoes, tomato paste, bay leaves, a teaspoon of salt and generous grinding of pepper. Bring to a simmer, cover with lid and transfer to the oven. Cook for 2 ½ to 3 hours or until meat is tender.

Transfer the ribs to a dish and cover to keep warm. Skim off the excess top layer of fat from the remaining cooking liquid. Place the pot over a medium-high heat and reduce the liquid by a third, about 15 minutes simmering time.

Meanwhile make the parsley sauce. Place parsley, lemon zest, garlic, pinch of salt and olive oil in a small food processor and blend until a runny coarse paste forms.

Return the ribs to the pot and warm through. Serve with parsley sauce passed around to spoon over the meat.

Recipe by Fiona Hammond, November 2025