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Ingredients

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Beef Short Ribs

Sorghum–Honey Glaze

To Serve

  • Butter 2.0 tbsp
  • Parsley, fresh or spring onion, finely chopped (optional)

Short rib is slow-braised until tender in this dish that celebrates the depth of heritage ingredients. Sorghum, one of Africa’s oldest cultivated grains, adds subtle maltiness and earthy sweetness to the braising liquid, enriching the beef’s natural richness. Finished with a glossy sorghum and honey glaze, the dish balances savoury depth with gentle sweetness while honouring time-honoured flavours in a contemporary way.

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Preparation

  1. Beef Short Ribs

    1. Heat the oil in a large heavy pot. Season the ribs with salt and pepper. Brown the ribs well on all sides until deep golden. Remove and set aside. 
    2. In the same pot add the onions and carrots. Cook until softened and lightly caramelised. 
    3. Add garlic, ground coriander, Robertsons Smoked Paprika, and thyme. 
    4. Stir until fragrant. Pour in Knorr Professional Beef Stock Granules and vinegar. 
    5. Add the brown sugar, sorghum malt, honey and bay leaves. Stir until dissolved. 
    6. Return the ribs to the pot, ensuring they are mostly submerged. Bring to a gentle simmer. 
    7. Cover and cook on low heat for 2 ½ hours. Ribs are ready when soft, but still holding shape. Carefully remove the ribs from the pot. Strain the braising liquid and reserve 1-2 cups for glazing.
  2. Sorghum–Honey Glaze

    1. Combine honey, sorghum malt, vinegar, Robertsons Honey & Soy Sauce, reduced braising liquid, Robertsons Smoked Paprika, and salt in a small saucepan. Simmer for 4–5 min until glossy and thickened. 
    2. Preheat the grill. Place ribs on a tray and brush generously with the glaze. Grill for 8–10 min, brushing again halfway, until caramelised and shiny.
  3. To Serve

    1. Finish with a small knob of butter brushed on top for sheen and garnish with fresh parsley or spring onion.
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