Braised Beef Short Ribs
This braised beef short ribs recipe is pure comfort food. Slowly cooked until tender, these beef ribs fall off the bone and melt in your mouth. With a rich, savoury gravy and minimal prep, this dish delivers maximum flavour with very little effort.
Short ribs are one of those cuts that transform completely when given time and low heat. Their marbling makes them ideal for slow braising. In this recipe, they’re seared first for flavour, then gently cooked in stock and red wine for a few hours until you can pull the meat apart with a spoon.
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We cooked ours in the Dutch oven, but it’s just as easy to transfer to a slow cooker if you prefer. Once you’ve browned the ribs and softened the vegetables, it’s really just a matter of letting the low heat do the work. You’ll end up with a glossy, beefy gravy and the sort of meal that leaves you wondering why you don’t make this every week.
You don’t need fancy ingredients either. A few onions, some garlic, carrots, a splash of red wine (or stout if you fancy), and a good beef stock is all it takes. The bones in the ribs add richness to the sauce, and the fat melts away slowly, leaving the meat beautifully moist and deeply flavoured.
We had ours with mashed potatoes and roast parsnips and carrots. But they’re just as good served over polenta or with some warm crusty bread. Leftovers? Even better the next day.
If you haven’t made braised short ribs before, now’s the time. This one-pot beef dinner is guaranteed to warm you up on a cold day.
Let me know how you get on!
How to make slow-cooked beef ribs
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Slow Cooked Short Ribs
These slow cooked short ribs are delicious and your guests will be coming back for more, so make sure you make enough! Cheap and tasty with the meat falling off the bone!
Ingredients
- 1 kg short ribs
- Vegetable oil
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 3 shallots, skinned and kept whole
- 2 celery sticks, chopped
- 1 carrot, chopped
- 450 ml beef stock
- 100ml red wine
- 2 Fresh Rosemary sprigs
- Salt and pepper
- 2 bay leaves
- 2 tbsp Worcestershire sauce
Instructions
- Pre-heat the oven to 180C. Let the ribs reach room temperature before starting.
- Remove any excess fat from the beef. Pat down with kitchen paper to dry off if necessary. Cover both sides of the beef in salt and freshly ground pepper.
- Then sear both sides of the ribs in a pan with the vegetable oil. When browned then put them aside in the casserole dish.
- Prepare the vegetables and then fry the onions in the same pan and add to the meat. Then sautee the celery and chopped carrot and add to the casserole. Then add the stock, wine, garlic, Rosemary sprigs, Worcestershire sauce and bay leaves to the casserole.
- Make sure that the ribs are almost covered by the liquid. If not then add some more stock.
- Place casserole in the oven. At 2 hours check the level of liquid in the pan. If need be, top up with stock or wine. Cook for another 30 minutes and check that the meat is tender and ready to eat. You should be able to easily slice it with a blunt knife, and it should be falling off the bone.
- Sieve the cooking liquid to use as gravy. You may need to thicken it, but if you have got the liquid amounts right it should be thick enough. Otherwise you can easily thicken by using ½ tsp of corn starch dissolved in a bit of water, adding to the sauce and heating in a pan.
- Alternatively you can spoon up the cooking liquid ‘as is’ to flavour your mashed potatoes or whatever you wish to serve as accompaniment.
Notes
Serve the ribs up with some buttery mashed potatoes and vegetables of choice. Here I served up with some roasted carrots and honey roasted parsnips.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 1187Total Fat: 80gSaturated Fat: 34gTrans Fat: 5gUnsaturated Fat: 46gCholesterol: 333mgSodium: 785mgCarbohydrates: 22gFiber: 3gSugar: 10gProtein: 90g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.