The ribs are coated with a dry rub created from crushed rooibos tea leaves and warm spices, before they are seared and then braised in a rooibos-infused liquid
| Created by | Spinneys |
| Prep time | 25 minutes |
| Marination time | 1 hour to overnight |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | South African |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 734 |
| Fat | 47g |
| Saturates | 15g |
| Protein | 60g |
| Carbs | 17g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCut open the teabags and remove the crushed leaves. Combine the rooibos tea leaves with the muscovado sugar, coriander, paprika, cinnamon, ½ tsp cumin, black pepper and 1 tbsp salt to create the dry rub. Sprinkle the mixture all over the short ribs, rubbing it into the meat. Cover and refrigerate for at least 1 hour, or overnight. Bring the ribs to room temperature before cooking.
Set a pressure cooker to sauté mode. Heat the oil, then sear the short ribs in batches for 2–3 minutes per side until nicely browned. Remove and set aside.
Chop the onions and 4 garlic cloves, add both to the pot and sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for another minute. Deglaze the pot with the brewed rooibos tea, scraping up any browned bits, then add the beef stock, thyme and bay leaf. Return the seared ribs to the pot and ensure they are mostly submerged in the liquid. Seal the lid and cook on high pressure for 40 minutes, or alternatively bring up to a simmer, cover with the lid and cook on the lowest heat setting for 2 hours. Carefully release the pressure before removing the ribs. Strain the liquid and allow it to reduce on low heat until thickened.
Using a mandolin on the finest setting, slice the green and red cabbage and place in a bowl. Using the julienne peeler, peel the carrots into matchsticks and add to the bowl.
Juice the lemon and crush a garlic clove. Mix with 4 tbsp of olive oil, ½ tsp cumin and ½ tsp salt to create the dressing. Drizzle the dressing over the slaw and toss to combine.
Serve the short ribs warm with a spoonful of the rooibos gravy and a generous spoonful of the fresh slaw on the side.
