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Cooking Time 5 hours 30 minutes - Serves 5

5-hour super tender ribs that the bone will just pull out, like a smooth criminal. Nothing else to say apart from when you're going to love this one.


  • 5 thick-cut meaty beef short ribs.

  • 400 mls of coconut milk.

  • 250 mls of red wine.

  • 1 tbsp of flour.

  • 1 tbsp of cumin.

  • 1 tbsp of smoked paprika.

  • 1 tsp of garlic granules.

  • 1 thumb size piece of ginger, diced.

  • 2 onions, diced.

  • 2 red peppers, diced.

  • 2 carrots, diced.

  • 2 sprigs of fresh rosemary, roughly chopped.

  • 2 bay leaves.

  • 2 knobs of butter.

  • Splash of red wine vinegar.

  • Handful of fresh parsley, roughly chopped.


  1. Preheat a large saucepan over high heat until hot. If your slow cooker is hob-friendly, you can use that. Season the ribs, then add a good splash of olive oil to the pan and brown the ribs on both sides until they are nice and golden. Remove and set them aside.

  2. Still over high heat, add all the vegetables, ginger, and rosemary. Season and fry for a couple of minutes. Then add the flour and cook for another couple of minutes.

  3. Next, pour in the wine and allow it to reduce slightly. Once it has reduced, pour in the coconut milk and add the bay leaves, cumin, paprika, and garlic.

  4. Mix everything together, then return the ribs then pour into the slow cooker. Pop on the lid, leaving a slight gap, and cook on high for 5 hours or until the ribs are super tender and falling off the bone.

  5. Once the ribs are ready, remove them from the slow cooker along with the bay leaves. Pour the vegetables and sauce into a food blender and blend until smooth. Then pour the mixture into a large saucepan, add the vinegar, butter, and check for seasoning. Return the ribs to the pan, coat them in the sauce, sprinkle over the parsley, and serve. We had it with mashed potatoes and some asparagus.


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