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Recipe: Sam Canning’s Beef Short Ribs in Master Stock

Beef Short Ribs in Master Stock

Sam Canning’s Beef Short Ribs in Master Stock

Recipe: Sam Canning’s Beef Short Ribs in Master Stock

Prep Time: 15 minutes

Cook Time: 8 minutes


  • 6 x Cape Grim beef short ribs
  • 3 x red onions
  • 6 x garlic cloves
  • 1 x 500ml Stock Merchant master stock
  • 1 x red chilli (optional)
  • Coriander (to garnish)


  1. • Preheat oven to 220c.
  2. • Finely slice red onions, chilli and garlic and place in a ceramic, cast iron or pyrex baking dish.
  3. • Place Cape Grim beef short ribs on top, fat side up. Make sure there is at least 1cm between each short rib.
  4. • Pour in the whole pouch of Stock Merchant master stock. The ribs don't need to be fully submerged in stock, half is enough.
  5. • Place lid on or cover in foil. Be sure to close all edges if using foil.
  6. • Bake for 30 minutes on 220c, then reduce heat to 120c for an additional 7 hours.
  7. • Flip around and rotate the ribs each hour.
  8. • Once the seven hours are complete, remove lid, return all ribs to fat-side-up and bake for another 30 minutes on 180c.
  9. • Serve with an Asian slaw, or perhaps a sweet potato mash with a little sesame oil in it. Garnish with coriander or thyme.
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*Cape Grim beef short ribs and Stock Merchant master stock are available at Cannings Butchers, Hawthorn and Kew.

Visit Cannings Free Range Butchers website here 


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Jolene enjoys writing, sharing and connecting with other like-minded women online – it also gives her the perfect excuse to ignore Mount-Washmore until it threatens to bury her family in an avalanche of Skylander T-shirts and Frozen Pyjama pants. (No one ever knows where the matching top is!) Likes: Reading, cooking, sketching, dancing (preferably with a Sav Blanc in one hand), social media, and sitting down on a toilet seat that one of her children hasn’t dripped, splashed or sprayed on. Dislikes: Writing pretentious crap about herself in online bio’s and refereeing arguments amongst her offspring.

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