Looking to give your Sunday roast a fresh Kiwi spin? These slow-braised beef short ribs bring all the comfort of a traditional New Zealand roast, but with a fun twist: kiwi fruit in the marinade. The natural enzymes in kiwi tenderise the meat, giving you fall-off-the-bone short ribs packed with flavour.
Whether you’re feeding family or hosting friends, this dish brings together the best of Kiwi food culture — hearty beef, root vegetables like kumara, and that all-important roast-style comfort. Best of all, you can easily buy beef online from Chicken n Things’ beef collection to get fresh, top-quality short ribs delivered straight to your door.
Choosing the Right Cut of Beef
Short Rib – Rich, Tender, and Flavourful
Short ribs are rich, marbled, and perfect for braising. They soak up the kiwi marinade beautifully and become melt-in-your-mouth tender.
Ribeye or Sirloin – Great Alternatives
If you can’t find short ribs, ribeye, or sirloin roasts also work well with this recipe. Both cuts offer great flavour and pair nicely with root vegetables.
Ingredients
For the Kiwi Marinade:
- 1–2 ripe kiwis, peeled and blended for an aromatic marinade
- 2–3 tbsp soy sauce
- 2 cloves garlic, crushed
- 1 tbsp honey for a touch of sweetness
- 2 tbsp olive oil
Complementary Ingredients:
- Fresh rosemary and thyme sprigs for herbal aroma
- Root vegetables (carrots, potatoes, parsnips)
- Optional: splash of red wine
Braising Liquid:
- 1–2 cups beef stock (or mix with red wine) for a juicy braise
Equipment:
- Heavy ovenproof pan or braising dish
- Sharp knife
- Chopping board
- Food processor (for smooth marinade)
Preparation
1. Prepare Ingredients
Kiwis
- Choose 1–2 ripe kiwis—look for fruit that gives slightly when pressed.
- Peel completely to remove the fuzzy skin.
- Cut into chunks and place in a food processor. Blend until smooth to create a silky marinade base.
Root Vegetables
- Peel carrots, potatoes, and parsnips.
- Cut them into uniform sizes (about 3–5 cm thick) to ensure even roasting and cooking alongside the ribs.
- Set aside in a bowl while preparing the meat.
Herbs
- Rinse fresh rosemary and thyme under cold water.
- Shake off excess water or pat dry with kitchen paper.
- Strip leaves from woody stems if desired, keeping a few whole sprigs for roasting.
2. Marinate the Short Ribs
Prepare the Marinade
- In a bowl or food processor, combine:
-
- Blended kiwi
- 2–3 tablespoons soy sauce
- 2 crushed garlic cloves
- 1 tablespoon honey
- 2 tablespoons olive oil
- Blend or whisk until smooth and evenly mixed.
Coat the Short Ribs
- Pat the short ribs dry with paper towels—this helps the marinade stick.
- Pour the kiwi marinade over the ribs, making sure every side is coated.
- Massage the marinade gently into the meat for 1–2 minutes to help the kiwi enzymes work their magic and tenderise the meat.
Marinating Time
- Cover the bowl or place the ribs in a resealable bag.
- Let the ribs rest at room temperature or in the fridge for 30 minutes only.
- Avoid marinating longer, as the kiwi’s enzymes can over-tenderize and make the meat mushy.
Cooking the Kiwi Short Ribs – Step by Step
1. Sear the Short Ribs
- Heat 1–2 tablespoons of olive oil in a heavy skillet or frying pan over medium-high heat.
- Pat the short ribs dry with kitchen paper—this helps achieve a good sear.
- Place the ribs in the pan without overcrowding.
- Sear each side for 2–3 minutes until a deep golden-brown crust forms.
- Use tongs to carefully turn the ribs, ensuring all sides are evenly browned.
- Remove the ribs and set aside temporarily.
2. Prepare the Vegetables and Aromatics
- In a large ovenproof pan or braising dish, arrange the prepared root vegetables (carrots, potatoes, parsnips) in a single layer.
- Place the seared short ribs on top of the vegetables.
- Add whole sprigs of rosemary and thyme for herbal fragrance.
- Optional: pour a splash of red wine over the meat and vegetables for extra depth of flavour.
3. Add Liquid for Braising
- Pour beef stock (or a combination of stock and red wine) into the pan.
- The liquid should reach about halfway up the ribs—enough to braise without fully submerging them.
- This will help keep the meat moist while cooking and infuse flavour into the vegetables.
4. Braise the Short Ribs
Oven Method:
- Preheat the oven to 325°F / 160°C.
- Cover the casserole dish tightly with a lid or foil to trap steam.
- Cook for 2.5–3 hours, checking once halfway through to ensure vegetables aren’t sticking or drying out.
Stovetop Method:
- Place the covered dish over low heat.
- Simmer gently for 2.5–3 hours.
- Keep the liquid at a gentle simmer; avoid boiling, which can toughen the meat.
5. Check for Tenderness
- The ribs are done when the meat is fork-tender and falling off the bone.
- If needed, continue braising in 15–20 minute increments until perfectly tender.
6. Rest the Meat
- Carefully remove the short ribs from the pan and place them on a cutting board.
- Let them rest for 5–10 minutes to allow juices to redistribute.
- This ensures each bite is juicy and flavorful.
7. Optional: Reduce Braising Liquid for Sauce
- While the meat rests, strain the braising liquid into a small saucepan.
- Simmer for 5–10 minutes until slightly thickened.
- Taste and adjust seasoning with salt, pepper, or a touch of honey if desired.
- This makes a rich pan sauce to drizzle over the ribs and vegetables when serving.
Sides, Sauces & Garnish – Step by Step
1. Prepare Sautéed Greens
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add spinach or kale and sauté for 2–3 minutes until just wilted.
- Add 1–2 cloves of crushed garlic and cook for 30–60 seconds until fragrant.
- Finish with a squeeze of fresh lemon juice for brightness.
- Remove from heat and set aside; these greens provide a fresh, slightly tangy contrast to the rich short ribs.
2. Make a Pan Sauce or Red Wine Reduction
- After removing the short ribs from the braising pan, place the pan on medium heat on the stovetop.
- Scrape up any browned bits from the bottom of the pan with a wooden spoon—these carry a lot of flavour.
- Add a splash of red wine or beef broth (about ½–1 cup).
- Simmer gently for 5–10 minutes until slightly reduced and thickened.
- Taste and adjust seasoning with salt and pepper as needed.
- This sauce can be poured over the short ribs and vegetables for extra flavor and juiciness.
3. Optional Sweet Compote
- For a festive touch, serve a dollop of cranberry or blackberry compote on the side.
- Its sweet and tart flavour pairs beautifully with the savoury short ribs and roasted vegetables.
- You can use store-bought or homemade compote—just warm slightly before serving.
4. Plating & Garnish
- Arrange sliced short ribs on a warm serving platter, fanning them out for visual appeal.
- Surround the meat with the roasted root vegetables.
- Add the sautéed greens for colour and freshness.
- Pour pan sauce or reduced braising liquid generously over the ribs and vegetables.
- Garnish with fresh rosemary sprigs and thin kiwi slices for an eye-catching finish.
- Serve immediately to enjoy the ribs at their juiciest and most flavourful.
Conclusion
All in all, this kiwi beef roast takes a classic dish and gives it a fun, flavourful twist. Thanks to the kiwi’s natural enzymes, the meat comes out tender and packed with flavour every time.
Follow this recipe and impress your guests at your next dinner. Don’t forget to share your creations with #KiwiBeefRoast on social media.