Ingredients

- 2–2.5 kg Beefmaster short ribs
- 2 tbsp olive oil
- 2 onions, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 tbsp white miso paste
- 500 ml dry red wine
- 750 ml beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar or honey
- 2 bay leaves
- 4 sprigs fresh rosemary
- 6 sprigs thyme
- 250 g button mushrooms (optional)
- Salt and freshly cracked black pepper

For serving
- Creamy mashed potatoes
- Fresh parsley
- Lemon zest (optional, for brightness)

Method

1. Heat a potjie over medium-hot coals.

2. Season the short ribs generously with salt and pepper.

3. Brown the ribs in batches until deeply caramelised. Remove.

4. Add onions, carrots and celery. Cook for about 10 minutes until softened.

5. Stir in garlic and tomato paste. Cook for 2 minutes.

6. Mix the miso paste with a little warm stock until smooth and add to the vegetables.

7. Pour in the red wine, scraping up all the caramelised bits from the bottom. Let it simmer for 8–10 minutes to reduce slightly.

8. Add the beef stock, Worcestershire sauce, soy sauce, balsamic vinegar and brown sugar.

9. Return the short ribs to the pot. Add the herbs.

10. Cover with the lid and cook gently over low coals for 3½–4½ hours, turning the pot occasionally rather than stirring.

11. Add mushrooms during the last hour if using.

12. When the beef is tender enough to pull apart with a spoon, remove the herbs and adjust seasoning.

For an even richer sauce, uncover the pot for the last 20–30 minutes to allow it to reduce naturally.

Serve with
- Creamy butter mash
- Garlic parmesan mash
- Polenta
- Fresh sourdough
- Roasted root vegetables