Lamb Rib Bredie

29 Oct 2016

There are still a few cool days in the offing for the end of autumn, so a delicious, rich bredie is just the thing for them. Our certified Karoo lamb ribs are perfect for this fabulous dish developed for us by cooking author and food product developer Camilla Comins.

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Wynand or Pieter will portion a side of lamb rib into neat little pieces for your pot. If they seem too fatty, you can trim some of the fat off, but you need fat in the dish to get the meat tender and juicy during slow cooking.


Ribbetjie Bredie

Serves 4

1 kg lamb ribs

2 onions, chopped

4 cloves garlic, crushed

1 large carrot, grated

2 aubergines, cubed

500 ml passata

500 ml dry white wine

salt and pepper

250 g green beans, tailed


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Brown the ribs thoroughly all over in a cast iron casserole dish, like a Le Creuset, with a lid. The lid comes later, but you start the cooking on the stove top. Salt them as you cook to help render the fat. You want to get a good gold crust on them before braising. When they are all browned, set them aside.


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Preheat your oven to 180°C.

Pour off any excess fat. Leave enough fat in the pan to gently sauté the onions, garlic, grated carrot and aubergine until the onions are opaque. Pour in the passata and wine and season with salt and pepper. Add the browned ribs, making sure they are nestled down nicely in the sauce for cooking. Scatter the green beans over the top, cover with a lid and place in the centre of the oven to braise for 45 minutes. Remove and check seasoning and see that the meat on the bones is nice and soft, then return to the oven for 15 minutes.


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Serve with rice and loads of napkins.


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