These slow-cooked short ribs are the kind of dish that instantly feels special at the table. The best part? Once the ribs are beautifully seared, your Lodge Dutch oven take care of the rest. Rich, tender, and full of flavour, it’s an easy hands-off meal that delivers impressive results every time. If short ribs aren’t available, beef chuck roast cut into large pieces also works beautifully.

INGREDIENTS:

• 1.8kg bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 brown onions, diced
• 8 cloves garlic, crushed
• 7–8cm piece fresh ginger, peeled and grated
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp ground allspice
• ½ tsp ground coriander
• ¼ tsp ground cloves
• 1 tbsp tomato paste
• 875ml beef stock
• 1 tbsp soy sauce
• 1 tbsp honey
• Juice of 1 orange
• 1 bay leaf
• 1 cup shallots, quartered
• 4 medium carrots, peeled and cut into 5cm pieces
• Zest of 1 orange (reserve 1 tsp for garnish)
• ½ cup lightly salted pistachios, crushed
• ¼ cup fresh parsley, chopped

METHOD:

1. Preheat the oven to 160°C.
2. Pat the ribs dry and season generously with salt and pepper. Heat your Dutch oven over medium heat for 3–5 minutes, then add the oil.
3. Working in batches, sear the ribs in a single layer for 2–3 minutes per side until deeply browned. Transfer to a plate and repeat with remaining ribs.
4. Reduce heat to medium-low. Add the onion and cook for 3–5 minutes until softened. Stir in the garlic, ginger, and spices, cooking for 1 minute until fragrant.
5. Add the tomato paste and cook for another minute until slightly darkened.
6. Pour in the beef stock, soy sauce, honey, orange juice, and orange zest. Add the bay leaf, carrots, and shallots.
7. Return the ribs to the pot. The liquid should come about two-thirds of the way up the ribs. Bring to a gentle simmer, cover with the lid, and transfer to the oven.
8. Cook for 2–3 hours, or until the meat is tender and pulls easily from the bone.
9. Remove the ribs carefully. Skim excess fat from the surface of the sauce and adjust seasoning if needed.
10. Sprinkle the ribs with chopped parsley, crushed pistachios, and the reserved orange zest before serving.

To Serve

Serve over couscous, creamy mashed potatoes, or buttery polenta with plenty of the rich braising sauce spooned over the top.