Slow-cooked Beef Ribs with Cinnamon and Sweet Potato



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



Step 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. 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. Repeat with 1 tablespoon of remaining oil and the remaining beef ribs.

Step 2

Heat remaining oil in the dish over medium heat. cook the onion, stirring occasionally, for 3-4 minutes or until soft. Add the garlic, chilli, ginger, paprika and cinnamon. cook, stirring, for 1-2 minutes or until aromatic.

Step 3

Stir in the stock and tomato. Return beef ribs to the dish and bring to the boil. Cover and bake for 3 hours. 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. Top with parsley.