Pepper Cream Short Ribs & Cacio e Pepe Mash | Easy Slow-Cook Dinner | Everyday Gourmet 2026

Justine is joined by food stylist Lucy Tweed to make Pepper Cream Short Ribs with Cacio e Pepe Mash. Beef short ribs braised low and slow in a rich pepper cream sauce with white wine, shallots, and rosemary, served over a deeply indulgent cacio e pepe mash. This one’s definitely worth the wait.

Full Recipe: https://everydaygourmet.tv/recipes/pepper-cream-shorties-cacio-e-pepe-mash

Ingredients:
2kg (about 4 large pieces) bone-in beef short ribs
Salt
2 tbsp olive oil
155g brown onion, finely chopped
6 small French shallots, peeled and halved lengthways
1½ tbsp garlic, finely chopped
2 tsp black peppercorns, cracked in a mortar and pestle or coarsely ground
2 tsp green peppercorns in brine, drained
1 tsp mustard powder
2 tbsp plain (all-purpose) flour
250ml dry white wine
500ml beef stock
1 tbsp Worcestershire sauce
1 bay leaf
1 tbsp chopped rosemary leaves
60ml thickened (heavy) cream, to finish

Cacio e Pepe Mash
1.2kg floury potatoes, peeled and chopped
80g unsalted butter
110g pecorino, finely grated
60ml thickened (heavy) cream
1–2 tsp freshly ground black pepper
Pinch of salt

Optional pickled red onion topping
1 small red onion, thinly sliced
2 tbsp red wine vinegar
1 tsp white (granulated) sugar
1½ tsp 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 shallot 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, stirring through, and cook for 1 minute.

Sprinkle the flour in and stir through. Add the white 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 sauce, then add the bay leaf and rosemary. Return the ribs to the pot, bring to a simmer, cover tightly, and cook at a low simmer for 3–4 hours. Alternatively, transfer to the oven and braise for 2½–3 hours or until the beef is spoon-tender.

Uncover for the final 20 minutes to reduce the sauce slightly. Right at the end, add the cream and stir it 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 onions, toss the onions with red wine vinegar, sugar, and salt in a bowl. Set aside for at least 20 minutes.

Serve the mash topped with the short ribs and sauce, with pickled onion on the side, if using.

Leftover short ribs and mash can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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