Chilli beef ribs with kipflers


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
120°C oven


  • 3 French shallots
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 4 tablespoons tomato sauce (ketchup)
  • 4 tablespoons sweet soy sauce
  • 3 bird’s eye chillies
  • 1 teaspoon ground ginger
  • 200 ml dry white wine
  • Salt and pepper
  • 1.2 kg beef short ribs
  • 600 g kipfler potatoes

1 baking dish

1 chopping board


Preheat the oven to 120°C.

Peel and roughly chop the shallots and garlic. Mix with the oil, tomato sauce, soy sauce, chillies, ginger and wine to make a marinade. Season.

Place the meat in a baking dish, pour the marinade over the top and cook in the oven for 2 hours, turning the meat regularly.

Cut the kipflers into two or four, depending on their size, add them to the ribs and cook for another hour.