Slow Roasted Beef Short Ribs: Cooking with Australia's Bush Foods
Cuisine: Australian
  • 2 kg beef short ribs
  • 10-15 fresh Lemon Myrtle leaves
  • Few springs of Rosemary
  • Few springs of Native Thyme
  • 2 cloves garlic, chopped
  • Mountain Pepper, ground (for seasoning)
  • Salt (for seasoning)
  • 2 cups of water for roasting
  1. Place Lemon Myrtle, Native Thyme and Rosemary on foil. Add beef on top of leaves with chopped garlic. Seasoned the beef with salt and Mt Pepper, wrap tight in more foil and put into a large roasting pan.
  2. Pour about 2 cups of water around the parcel and let slow roast at 100 degrees for 8 hours. You can do this overnight, pop it in the fridge during the day and then warm it up again at night or start it in the morning and it is ready for dinner!
Recipe by Peppermint Ridge Farm at