Guide To Serve Beef Short Ribs Recipe Uk The Best

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Craving a comforting, melt-in-your-mouth meal? Look no further than these braised beef short ribs! This recipe is a UK classic, perfect for a cozy night in or a special occasion. The slow braising process imbues the ribs with rich flavor, and the resulting dish is sure to impress.


Slow-cooked Beef Short Ribs
Slow-cooked Beef Short Ribs

2 kg beef short ribs (cut into 2-3 inch pieces)

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 500 ml beef broth
  • 200 ml red wine (optional)
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • Instructions:

    1. Preheat your oven to 160°C (320°F).
    2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the beef short ribs generously with salt and pepper. Working in batches, sear the ribs on all sides until browned. Remove the ribs from the pot and set aside.
    3. Add the diced onion, carrots, and celery to the pot. Saute for 5-7 minutes, or until softened. Stir in the garlic, thyme, rosemary, and bay leaf. Cook for another minute, until fragrant.
    4. Deglaze the pan by pouring in the red wine (if using) and scraping up any browned bits from the bottom of the pot. Let the wine simmer for a couple of minutes, then stir in the beef broth and tomato paste.
    5. Return the browned beef short ribs to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce heat to low, cover the pot, and transfer it to the preheated oven.
    6. Braise the short ribs for 2-3 hours, or until very tender and falling off the bone. You may need to add more liquid (water or additional broth) during the cooking process if it reduces too much.
    7. Once cooked, remove the pot from the oven and carefully transfer the short ribs to a serving platter. Strain the braising liquid into a saucepan and bring it to a simmer over medium heat. Let it simmer for a few minutes, or until slightly thickened. Season the sauce with salt and pepper to taste.
    8. Spoon the sauce over the short ribs and garnish with chopped fresh parsley (optional). Serve immediately with mashed potatoes, roasted vegetables, or your favorite side dish.

    Nutrition Facts (per serving, approx.):

    Calories: 500-600

  • Fat: 30-40g
  • Protein: 40-50g
  • Carbohydrates: 20-30g (depending on side dish)

  • Note: These are approximate values and may vary depending on the specific ingredients used.


    This braised beef short rib recipe is a guaranteed crowd-pleaser. The slow cooking process results in incredibly tender and flavorful meat, while the rich sauce adds another layer of deliciousness. With a little planning and patience, you can create a restaurant-quality meal at home!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of red wine?

    Absolutely! Any dry red wine you enjoy drinking will work well in this recipe. Popular choices include Cabernet Sauvignon, Merlot, and Pinot Noir. You can also substitute the red wine with beef broth if you prefer an alcohol-free option.

    2. What if I don’t have a Dutch oven?

    A large oven-safe pot with a tight-fitting lid will work just fine as a substitute for a Dutch oven.

    3. How can I thicken the sauce further?

    Once you remove the short ribs from the pot, you can whisk a cornstarch slurry (a mixture of cornstarch and cold water) into the remaining sauce and bring it to a simmer. The cornstarch will thicken the sauce as it cooks.

    4. Can I cook this recipe in a slow cooker?

    Yes, you can! Sear the beef short ribs as instructed in step 2, then transfer them to your slow cooker along with the remaining ingredients. Cook on low for 8-10 hours, or until the short ribs are falling off the bone.

    5. What are some good side dishes for this recipe?