Slow-cooked beef ribs with cinnamon & sweet potato

Slow-cooked beef ribs with cinnamon & sweet potato

Ingredients (6 servings):

  • 75g (½ cup) plain flour
  • 2kg beef spare ribs
  • 3 tablespoons olive oil
  • 2 brown onions, halved, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 long fresh red chilli, seeded, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon ground paprika
  • 1½ teaspoons ground cinnamon
  • 500ml (2 cups) Beef stock
  • 400g can chopped tomatoes
  • 600g sweet potato, peeled, cut into 2cm pieces
  • 1½ tablespoons honey
  • Chopped fresh continental parsley, to serve



  1. Preheat oven to 140°C. Place flour in a large bowl. Season with salt and pepper. Add beef ribs and toss to coat. Shake to remove excess flour mixture.
  2. Heat 1 tablespoon of oil in a flameproof casserole dish over high heat. Cook half the beef ribs for 2 minutes each side or until browned. transfer to a plate.
  3. Repeat with 1 tablespoon of remaining oil and the remaining beef ribs.
  4. Heat remaining oil in the dish over medium heat. cook the onion, stirring occasionally, for 3-4 minutes or until soft.
  5. Add the garlic, chilli, ginger, paprika and cinnamon. cook, stirring, for 1-2 minutes or until aromatic.
  6. Stir in the stock and tomato. Return beef ribs to the dish and bring to the boil. Cover and bake for 3 hours.
  7. Stir in the sweet potato and honey. Bake for a further 1 hour or until the sweet potato is tender and the beef is falling off the bone.
  8. Top with parsley.
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