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Recipe Category: Main Courses

Rosemary Beef Short Ribs with Sweet Pea Puree

Beef short ribs slow cooked in red wine scented with rosemary are delicious served over a green pea puree.

Serves: 4
Preparation Time: 20 minutes
Cooking time: 2 1/2 hours
  • 1.5 kg beef asado short ribs
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large red onion, cut into wedges
  • 4 large cloves garlic, chopped
  • 1 cup red wine (Shiraz)
  • 1 cup beef stock
  • 1 tablespoon dark brown sugar
  • 1 tablespoon seeded mustard
  • 1 bunch rosemary
  • 50g softened butter
  • 60g butter
  • 2 large cloves garlic, chopped
  • 3 cups frozen baby peas
  • 1 cup chicken stock

Cut short ribs into pieces between the bones and season. Heat oil in a large heavy based ovenproof pot and brown ribs on all sides. Add onions and garlic and sauté until softened. Add wine, stock, sugar, mustard and 4 long sprigs of rosemary, and bring to the boil. Cover and bake at 160°C for 2 hours until meat is tender. Remove ribs and keep warm. Simmer pan juices until syrupy and season. Turn off the heat and stir in butter to make a sauce. Serve ribs on a pool of Sweet Pea Puree, spoon sauce on top and garnish with fresh rosemary.

Melt 50g butter in a saucepan and sauté garlic until softened. Add peas and stock. Bring to the boil and simmer covered for 10 minutes. Puree in a blender with remaining 10g butter until smooth. Season and serve with short ribs.


Both ribs and puree can be made a day in advance, kept refrigerated and reheated for serving.

Author: Naomi Crisante
Date Created: 12/05/2022