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Recipe: Sticky short ribs with double cream mash

Chrissy Dupé

We got a puppy last week, and here’s what they don’t tell you…

You get absolutely nothing done when you welcome a new little furry friend into your family.


I’m usually pretty good at multi-tasking and getting through loads of stuff in a short space of time. Normally I’m like a whirlwind at home – cooking, cleaning, tidying, organising, blogging. Ummm, not since Boris the Toy Cavoodle arrived! Forget it.

I’ve been so busy feeding, cuddling, toilet training, playing, grooming, getting him to sleep in his crate and his room (Ok, I may have also installed a ‘puppy cam’), that I’ve had precious little time for anything else. Including cooking.

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Because it’s been so cold and rainy lately, I’ve been craving delicious comfort food. Ideally something super yummy that’s no fuss to make so I can spend more time with the little fluff-machine.

These sticky beef short ribs are the perfect combination of sweet and salty for a cold winter’s day; paired with a luxurious creamy mash that cuts through the richness of the beef and the sticky sweetness of the sauce. 

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Finish them off with some crunchy spring onions to add a burst of freshness, and voila! The perfect dinner for a cold winter’s night.

And the best bit? You can just put them on and set and forget so you can get back to the important things… like puppy play time.

Sticky short ribs and double cream mash recipe

To prep: 10 mins
To cook: 3 hours
Serves: 4


For the double cream mash
6 potatoes (Dutch Cream work well for a cream mash)
1/3 cup of double cream (Not thickened! double cream has around 48% fat, hence the ‘double’)
¼ tsp sea salt
20g butter

For the sticky short ribs
800g good quality boneless beef short ribs, cut into 8cm pieces
2 tbsp Worcestershire sauce
¾ cup tomato sauce (or ketchup)
1 ½ tbsp white vinegar
½ tsp garlic powder
½ tsp onion powder
1 tsp sweet paprika
2/3 cup brown sugar
1 ½ tbsp yellow mustard
1/3 tsp sea salt
1/3 tsp freshly ground pepper

To serve
3 spring onions (scallions) – green part, sliced thinly on the diagonal


Preheat the oven to 150C (fan-forced).

Combine all the sticky short ribs ingredients (except for the beef) in a bowl and mix together well.

Place the beef short ribs in a large baking dish and pour the sauce over, making sure they’re all coated well. Arrange the short ribs so they’re in one even layer with none overlapping.

Cover with foil and roast for around three hours, until very tender and sticky.

When the beef ribs have 30 minutes to go, add your potatoes to a large pot of gently boiling water over medium-high heat. Add them whole and with the skin on to retain flavour.

Boil for around 25-30 mins or until you can slide a skewer through the potato without resistance.

Remove the potatoes from hot water and use a potato ricer to mash into a large bowl (the skins will be left behind in the ricer, so don’t worry about peeling them off).

Add the butter, cream and salt and stir through until well mixed. Add a little little more cream if it needs a bit more moisture to be silky and creamy.

Place some of the ribs atop a big dollop of double cream mash, cover with the sticky sauce and sprinkle with spring onions to serve.

As first published on Little food blog.


Chrissy Dupé

Chrissy is a lover of lists and a self-confessed control freak. Her mission is to help other women with a strong need to be in control learn how to harness the power of their inner control freak and use it for good. Having lived through the devastation that being control freak without focus brings, and going out the other side stronger, Chrissy developed a series of hands-on, zero 'fluff' programs to help women control their freak, instead of letting it run them into the ground. Her philosophy is based on the little-known fact that control freaks are actually born for greatness... and that without them, the world would fall into disorganised chaos. You can find out more at More about the Author

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