important: commercial addresses only for everywhere outside of hamilton, te awamutu, cambridge & pirongia. No rural delivery. free north island shipping on orders over $110. Cambridge delivery day Wednesday

Chef Series: Kyle’s Winter Beef Ribs

Serves 2 


2 Magills Slow Cooked Beef Ribs 

2 Tbsp Cornflour 

Shallot Sauce:

2 Shallots 

50ml Red Wine 

100ml Beef Stock or XO sauce 

Cabbage Slaw:

Half white cabbage

Tbsp Dijon mustard

Tbsp Mayo

Tspn Capers 

Juice of 1 Lemon


Fresh herbs of your choice 

Pine nuts, for toasting


Boil a pot of water and place the bags with the ribs inside them for 15 minutes. 

While heating up your ribs, make your slaw. Finely slice your cabbage into long pieces, discard the stem. In a separate bowl mix together your dijon, mayo, lemon juice, capers, salt and pepper. Combine sauce and cabbage until mixed well. 

In a small skillet, heat your red wine until it thickens. Add the beef stock or XO sauce and the liquid from the bag with the ribs. Reduce for 10 mins on a medium/high heat. 

In a small bowl, whisk together water and cornflour. Slowly add this to your red wine sauce, whisking as you add to ensure it's nice and smooth. Add your ribs to the sauce and use a spoon to baste. 

For your toppings - in a pan with a tiny bit of oil, lightly toast your pine nuts. Pop these on top of your slaw. Add fresh herbs of your choice to the whole dish. Enjoy as is, or alongside some crunchy bread! 

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important shipping notice

Please note: If you live outside of Hamilton, Te Awamutu, Cambridge orPirongia we can now only deliver to commercial addresses. This is to ensure your order arrives on time and is kept chilled. If you work from home, this is classified as residential and we cannot deliver. We apologise for any inconvenience caused. Please email if you have anyquestions.


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