In Home Chefs Club, Recipes

“This is one of my favourite ways to prepare short rib.”


  • 1kg short rib, bone out, cut into large chunks, 5cm x 5cm
  • 30ml (2 Tbsp) olive oil
  • 15ml (1 Tbsp) butter
  • 2 carrots, diced
  • 1 large onion, diced
  • 2 large celery sticks, sliced
  • 30ml (2 Tbsp) olive oil
  • 4 whole spring onions, sliced diagonally
  • 3 or 4 large bunches of bok choy
  • 3 garlic cloves, chopped
  • 2 chillies, chopped, with seeds
  • Handful of fresh coriander
  • 125ml (½ cup) brown sugar
  • 30ml (2 Tbsp) soy sauce
  • Salt and pepper, to taste


  • Season short rib well with salt and pepper and fry in large deep non-stick pan until golden brown. Set aside.
  • In the same pot, fry vegetables, garlic and ginger until cooked. Add soya sauce, chillies, and half the coriander.  Add a good amount of coarse black pepper. Cover with water and cook until tender. Remove short rib from the sauce.
  • Strain the sauce and place the meat back into the strained sauce.
  • Vegetables – cut off the hard bottom piece of the bok choy and separate leaves. Wash well, ensuring you remove all the sand.
  • Add bok choy to the rib and sauce and let it wilt (will take less than a minute).
  • Serve with spring onion, sliced chillies and fresh coriander leaves.
  • Serving suggestion: basmati rice or sticky Riceland crispy onion.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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