Beef Short Ribs & Oven Roasted Veg

I can feel autumn approaching and it’s making me crave a plateful of hearty filled-with-love meat and veggies. The kind only oumas can make. It’s the perfect opportunity to dust off the pressure cooker and make my own feel-good meal with minimal hassle.

Who’s hungry? Vincent and I. But of course we want plentiful leftovers, so this recipe serves 4.


For the beef short ribs

  • 1.7kg beef short ribs
  • 1 onion, diced
  • 2 cloves minced garlic
  • 200g carrots, cut into bite-sized pieces
  • 1.5 cups of beef stock
  • 1 cup of red wine
  • 2 tbsp olive oil
  • 1 tbsp thyme
  • salt & pepper

For the veg

  • 800g roasting vegetables
  • 10 baby potatoes, halved
  • 4 tbsp olive oil
  • 1 tbsp oreganum
  • 1 tsp crushed garlic
  • balsamic vinegar, to drizzle over
  • salt & pepper

For the cauli rice

  • 250g frozen cauli rice
  • 2 tbsp butter
  • salt & pepper

Let’s prep

Preheat the oven to 200 degrees Celsius for the veggies. Pat the beef dry and coat both sides liberally with salt and pepper. Don’t hold back on the pepper!

Get all of your veggies onto a baking tray and drizzle generously with olive oil. Sprinkle salt, pepper, oreganum and garlic powder over everything. Lastly, drizzle with balsamic vinegar.

Get cooking, good looking

Set the pressure cooker to ‘sauté’ and add the olive oil. Now brown the meat on either side for about 3 minutes per side.

I had to do it in batches because my pressure cooker is dainty.

Once everything is browned, remove it from the pot and set aside.

Add the carrots, onion and garlic to the pressure cooker (which is still set to sauté) and stir it around for about 5 minutes. Add a splash of red wine.

Put your veggies in the oven for a total cooking time of about 25 minutes.

Add the meat back to the pot. Pour stock over it and close the lid. Let it cook for 35 minutes on high pressure.

Now enjoy the rest of that red wine you opened! Tonight I’m having Stonedale Shiraz.

Make the cauli rice

Boil 400ml water in a pot on the stove. Add the frozen cauli rice and let it boil for about 5 to 8 minutes. Once done, strain it and add the butter to the same pot, stirring it into the cauli rice for 2 minutes over medium heat. Don’t forget to season with salt & pepper.

Let’s eat

When the timer goes beep you’re ready to eat! Carefully release the pressure and wait until the pot has calmed down before opening it.

The meat should be so tender it falls off the bones.

Dish up and dig in.

Bon appetit!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s