Serves 4 by Lucy Tweed
Cooking time 2¾–3¼ hours
I truly think peppercorns are underrated. It takes a lot of pepper to really appreciate the depth of heat and warmth it can bring, and that’s where a pepper steak or pie fully embraces and respects this wonderful spice. Leaning into that deliciousness, I’m using green and black peppercorns, with a little push of mustard powder just to give that heat some extra oomph. And the whole rich affair is served on a swirling pan of cheesy, peppery mash, a decadent experience in itself. To cut through all of this? A quick pickled onion on the side. It’s a delightfully heady experience.
1.2kg (about 4 large pieces) bone-in beef short ribs
Salt
2 tablespoons olive oil
155g (1 cup) finely chopped brown onion
6 small French shallots, peeled and halved lengthways
1½ tablespoons finely chopped garlic
2 teaspoons black peppercorns, cracked in a mortar and pestle or coarsely ground
2 teaspoons green peppercorns in brine, drained
1 teaspoon mustard powder
2 tablespoons plain flour
250ml (1 cup) dry white wine
500ml (2 cups) beef stock
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon chopped rosemary leaves
60ml (¼ cup) thickened cream, to finish
CACIO E PEPE MASH
1.2 kg (about 8 cups) floury potatoes, peeled and chopped
80g (⅓ cup) unsalted butter
110g (1¼ cups) finely grated pecorino
60ml (¼ cup) thickened cream
1–2 teaspoons freshly ground black pepper
Salt
PICKLED RED ONION TOPPING (OPTIONAL)
1 small red onion, thinly sliced
2 tablespoons red-wine vinegar
1 teaspoon white sugar
½ teaspoon salt
METHOD
Preheat the oven to 160°C fan-forced.
Season the short ribs with salt. Heat the olive oil in a large ovenproof pot over medium–high heat. Brown the ribs on all sides until golden, then set aside.
Add the onion and shallots to the pot and cook for 6–8 minutes until softened and just starting to caramelise. Add the garlic, black peppercorns, green peppercorns and mustard powder, stir them through and cook for 1 minute. Sprinkle the flour in and stir through. Add the wine and let it bubble for 2 minutes, stirring and scraping up any sticky bits from the base of the pot. Pour in the beef stock and Worcestershire, then add the bay leaf and rosemary. Return the ribs to the pot, bring to a simmer, cover tightly, then transfer to the oven.
Braise for 2½–3 hours or until the beef is spoon-tender. Remove the lid for the final 20 minutes to reduce the sauce slightly. Right at the end, add the cream and stir through.
For the cacio e pepe mash, boil the potatoes in salted water until tender. Drain and mash or pass through a potato ricer. Fold in the butter, pecorino, cream and pepper. Taste and season with salt.
If making the pickled onion, toss the onion with the vinegar, sugar and salt in a bowl. Set aside for at least 20 minutes.
Serve the mash topped with the short ribs, sauce and pickled onion on the side, if using. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
HINTS
• For a fresh herbal lift, toss chopped celery leaves or flat-leaf parsley through the pickled onion.
• Let the stew rest for 20–30 minutes before serving — it only gets better.
• If making the mash ahead, reheat it gently with a splash of milk or extra cream to loosen.
