Short ribs are perfect for a beef broth, cooking them over the fire also adds a hint of smokiness, which is offset by the freshness from the vegetables. This dish is wonderfully easy to make and perfect for a comforting meal on a cosy night in.



  • Grill the celery sticks, spring onion, red onions, chilli and tomatoes. 

    Add both the grilled vegetables and short ribs into a heavy pan, and cook over the fire for 1-2 hours, until the broth is bubbling and the meat is tender. 

    Garnish the broth with fresh coriander, grilled red onion, sliced spring onions and chilli. 

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