30 ml (2 Tbsp) cooking oil
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
30 ml (2 Tbsp) tomoato paste
45 ml (3 Tbsp) fresh lemon juice
salt and freshly ground black pepper to taste
10 ml (2 tsp) chopped fresh rosemary or 3 ml (¼ tsp) dried
60ml (4 Tbsp) light brown sugar
125ml (1/2 cup) hot beef stock
45ml (3 Tbsp) Worcestershire sauce
10 ml (2 tsp) mustard powder
Place the short ribs in a large ovenproof dish or roasting pan.
To prepare the sauce, heat the oil in a large frying pan over medium heat. Add the onion and garlic until soft. Add the remaining ingredients and simmer over low heat for ten minutes, stirring frequently.
Pour the sauce evenly over the ribs. Bake in a preheated oven at 180°C for about one hour, basting frequently with the sauce until the ribs are cooked. Serve with savoury rice.