Beef Short Rib with Sweet Potato Bake
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Beef Short Rib with Sweet Potato Bake

The perfect recipe for a cold winter's evening. While these short ribs slow cook in the oven, dust off the board games and spend some quality time with the family.


Replace the beef in this recipe with marrows, patty pans and red peppers and bake until cooked through. Serve alongside the vegetarian sweet potato bake.

Family Friendly

This hearty stew can be deboned and shredded for even the younger members of the family to enjoy.


  • 2 kg beef short rib
  • salt and pepper
  • 3 tbsp oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 celery sticks chopped
  • 2 carrots peeled and chopped
  • 2 cups of water
  • 1 pkt Royco® Beef with Rosemary Wet Cook-in-Sauce


  • 4 large sweet potatoes peeled and sliced
  • 1 cup cream
  • salt and pepper
  • 1 clove garlic crushed
  • 1 pkt Royco® Parmesan & Garlic Potato Bake
  • grated parmesan cheese


  • Heat oil in an ovenproof pot season beef with salt and pepper, brown the beef in batches
  • Remove and set aside
  • Add onion and fry until soft, add garlic, celery, carrots and fry for 3 minutes
  • Add water, Royco® Beef with Rosemary Wet Cook-in-Sauce and stir to combine
  • Return beef to the pot, cover and cook in the oven for 2 hours at 180 degrees


  • Grease an ovenproof dish and arrange the sweet potato slices
  • In a jug mix together, cream, salt and pepper, garlic, Royco® Potato Bake, parmesan cheese and pour over the potatoes
  • Cover with foil and bake in the oven for 35 minutes
  • Remove the foil and bake for a further 10 minutes