Doreen Prei

Each week, chef Doreen Prei joins Radio Active to share some of her best cooking and food tips. (Supplied)

Radio Active's resident chef Doreen Prei shares her recipe for braised beef short ribs.

Bon appétit!



  • 800-gram short rib, off the bone, in one piece
  • 500 ml red wine
  • 2 carrots, peeled and diced
  • 1 large onion, roughly chopped
  • 3 tbsp. tomato paste
  • 2 cloves garlic, peeled
  • 4 sprigs rosemary
  • 4 sprigs thyme


  • Preheat oven to 350° F
  • Season the beef generously with salt and pepper
  • Heat a roasting pan, sear the beef all over, then remove it from the pan
  • Sauté the carrots and onions in the roasting pan until golden brown, then add the garlic and tomato paste and cook briefly
  • Turn up the heat and deglaze with the red wine, bringing it to the boil
  • Return the beef to the roasting pan and scatter the herbs around it
  • Braise the beef in the oven for 30 minutes, then reduce the temperature to 300° F and cook until tender, approximately 2 ½ to 3 hours
  • Allow to cool
  • Remove the beef from braising liquid and pull it apart with your fingers
  • Strain the braising liquid into a pan, then bring to the boil and reduce
  • Once reduced by half, combine with the beef and serve

Doreen Prei is a private chef, food consultant and Radio Active's food columnist. She joins the show every Thursday at 4:40 p.m. 

You can learn more about Doreen on her website, or follow her on Twitter