Braised Beef Short Rib with Pear and Fennel Bulb Slaw paired with The Three Cape Ladies.

Serves four | Prep time Ten minutes | Cooking time Two hours

For the ribs
  • Two tbsp olive oil
  • 30g butter
  • 2,8kg Beef short rib
  • Sea salt and black pepper, to taste
For the slaw
  • Two fennel bulbs
  • Two pears
  • 300ml buttermilk
  • 100ml extra virgin olive oil
  • Two tbsp onion seeds
For the braising liquid
  • One garlic bulb, halved
  • Five spring onions
  • Ginger root five cm piece, thickly sliced x three
  • Two sticks of lemongrass, bruised
  • Seven cloves
  • Ten cassia sticks
  • Seven cardamom pods, crushed
  • Seven Star anise
  • 500ml Warwick Three Cape Ladies
  • 500ml dry sherry
  • 250ml soy sauce
  • 200ml red wine vinegar
  • 400ml tomato puree
  • 250ml brown sugar
  1. Heat the olive oil and butter together in a pan over medium high heat. Brown the short rib on each side until well browned – be sure to not crowd the pan as the meat will not brown properly and steam; rather opt to do the meat in batches. Season with salt and pepper and place in a deep set baking tray.
  2. Place the vegetables and whole spices in the baking tray.
  3. Mix together the liquids, tomato puree, and brown sugar together and pour into the baking tray. Cover tightly with tin foil (if you do have a dish with a secure fitting lid, use that) and place in a preheated oven of 170C for approximately 2 hours or until very tender.
  4. Once cooked, remove from the oven and prepare the slaw: use a peeler to shave long ribbons of fennel bulb and place in a water bath with lots of lemon juice.
  5. Cut the pear into matchsticks and add to the water bath.
  6. Mix the buttermilk, olive oil and onion seeds together and season with salt and pepper. Serve the dressing on the side or drizzle over the slaw.