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Recipe by : chef ssentongo

# > BRAISED BEEF SHORT RIBS WITH POTATOES + CARROTS – 3.5 hours, mostly hands-off

Those fall-apart tender ribs in that rich glossy gravy.

Short Recipe – 4 servings
1. Sear ribs:

• 4 bone-in beef short ribs, ∼1kg / 2.2 lbs
• Pat dry. Season with 1 tsp salt + 1/2 tsp pepper
• Sear in heavy pot/Dutch oven with 1 tbsp oil on high heat 3-4 min per side till deep brown. Remove and set aside.

2. Build the braise:

• Sauté 1 onion diced + 2 carrots chopped + 2 garlic cloves 3 min
• Add 2 tbsp tomato paste. Cook 1 min.
• Add 1 cup red wine and scrape bottom. Simmer 2 min.
• Add 2 cups beef broth + 1 tbsp soy sauce + 1 tsp thyme + 2 bay leaves.

3. Braise:

• Return ribs to pot. Liquid should come halfway up ribs.
• Cover and braise 300°F / 150°C for 2.5-3 hours till meat is fall-apart tender.
• Last 45 min: Add 3 potatoes quartered + 2 more carrots in chunks.

4. Finish sauce:

• Remove ribs + veggies. Skim fat. Simmer liquid 10 min till thick and glossy.
• Spoon sauce over ribs. Garnish with parsley like in the photo.

3 Keys

1. Sear hard: That brown crust = all the flavor for the gravy
2. Low + slow: 3 hours makes collagen melt and ribs tender
3. Reduce sauce: Don’t skip this. It goes from watery to restaurant-style thick

swap: No red wine? Use more beef broth + 1 tbsp vinegar. No Dutch oven? Use any heavy pot with tight lid.
Serve with rice, ugali, or just the potatoes in the pot.

Pro tip: Make it a day ahead. Flavor is even better next day.

Want the pressure cooker version that’s done in 1 hour?

# > RIGATONI WITH BEEF RAGU + MOZZARELLA – 35 min

That saucy, cheesy pasta. Ridged rigatoni coated in rich meat sauce with melted mozzarella and parmesan on top.

Short Recipe – 4 servings
1. Cook pasta:

• 400g / 14oz rigatoni
• Boil in salted water 8-10 min till al dente. Save 1/2 cup pasta water. Drain.

2. Beef ragu:

• 500g ground beef
• Brown in pan with 1 tbsp oil, 5-6 min. Add 1/2 onion diced + 2 garlic cloves. Cook 2 min.
• Add 1 can / 400g crushed tomatoes + 2 tbsp tomato paste + 1 tsp Italian seasoning + 1/2 tsp salt + 1/2 tsp pepper + pinch chili flakes
• Simmer 10-12 min till thick. Add splash of pasta water if needed.

3. Toss + Finish:

• Add drained rigatoni straight into the sauce. Toss to coat every tube.
• Stir in 2 tbsp butter for gloss.

4. Plate like the photo:

• Spoon into bowls. Top with 1/2 cup shredded mozzarella + 1/4 cup grated parmesan
• Let cheese melt 1 min. Garnish with chopped parsley.

3 Keys

1. Ridged pasta: The lines hold the meat sauce so every bite is meaty
2. Pasta water: That starchy water makes the sauce stick instead of sliding off
3. Don’t overcook pasta: It finishes in the sauce and stays with bite

swap: No mozzarella? Use any melting cheese. No parmesan? Use extra mozzarella.
Make it spicy with more chili flakes, or add mushrooms to the meat.

Serve with garlic bread to scoop up the sauce.

Want the baked version with extra cheese on top?

# > GERMAN -STYLE WARM POTATO SALAD WITH BACON + EGGS – 40 min

That hearty, tangy potato salad. No mayo here – it’s got a warm vinaigrette that soaks into the potatoes, plus crispy bacon and boiled eggs.

Recipe – 4-6 servings
1. Cook potatoes + eggs:

• 1kg / 2.2 lbs baby potatoes, halved if large
• Boil in salted water 15-18 min till tender. Drain.
• Boil 4 eggs 9 min for hard boiled. Peel + slice.

2. Bacon + Onions:

• 6 slices bacon, chopped. Cook till crispy. Remove bacon, keep 2 tbsp fat in pan.
• Add 1/2 red onion sliced thin to the bacon fat. Sauté 2 min till soft.

3. Warm Dressing:

• To the pan add: 3 tbsp apple cider vinegar + 2 tbsp water + 1 tsp mustard + 1 tsp sugar + 1/2 tsp salt + pepper
• Bring to a simmer 1 min.

4. Toss:

• Add warm potatoes to the dressing. Toss gently so they absorb it.
• Fold in crispy bacon, sliced eggs, and parsley.
• Taste and add more salt/pepper.

3 Keys

1. Dress while warm: Hot potatoes soak up the tangy dressing best
2. No mayo: This version stays good for picnics and tastes brighter
3. Crispy bacon last: Add it right before serving so it doesn’t go soggy

swap: No bacon? Use smoked beef or skip it. No apple cider vinegar? Use lemon juice + water.
Add green onions or dill if you have them.

Best served warm or room temp. Great with grilled meat or on its own.

Want the creamy mayo version instead?