Beef Short Ribs Recipe
A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce.
Short ribs are one of those cuts that reward patience. What starts as a tough, sinewy piece of meat transforms through slow braising into something so tender it falls off the bone. The secret lies in all that connective tissue - when cooked low and slow, it melts into pure, silky richness.
This recipe is all about building layers of flavour. We start with a proper sear to develop that deep, caramelised crust, then build the braising liquid with red wine, quality beef stock, and aromatics. The whole head of garlic might seem excessive, but after three hours in the oven, it becomes sweet and mellow, infusing the entire dish.
The beauty of braised short ribs is in their versatility and make-ahead nature. They actually improve overnight, as the flavours continue to meld and develop. The rendered fat solidifies on top, making it easy to remove, leaving behind an intensely flavourful sauce that's been enriched by hours of slow cooking.
Don't be put off by the relatively long cooking time - most of it is hands-off. Once they're in the oven, you can get on with other things while your kitchen fills with the most incredible aromas. The bacon and mushroom garnish adds textural contrast and makes the dish feel complete and restaurant-worthy.
What You'll Need
Serves 3-4
| Beef Short Ribs | 6 |
|---|---|
| Pure Beef Stock | 500ml |
| Red Wine | 1 bottle |
| Chestnut Mushrooms | 150g |
| Bacon Lardons | 100g |
| Tomato Puree | 40g |
| Head of Garlic | 1 whole |
| Bay Leaves | 2 |
| Thyme | Sprigs |
| Parsley | Optional, for garnish |
| Seasoning | Salt & Pepper |
How To Make It
Heat a little oil in a large pan. Season the ribs well with salt & pepper and add to the pan, searing all over on high heat to achieve a good even colour.
Cut the head of garlic in half horizontally and add to the pan. Allow to infuse for a few minutes then add the tomato puree and allow to cook out for a minute whilst stirring.
Add the wine, bring to the boil and reduce by half.
Add the bay leaves and thyme followed by the Pure Beef stock.
Bring to a good simmer before removing from the heat. Cover with greaseproof paper and a lid or tinfoil.
Place in a pre-heated oven and leave to braise for 3 hours at 170-180°C by which time the meat should be succulent and tender.
Remove the ribs and keep warm.
Add a little water to the pan to loosen the sauce if it's a bit thick, pass through a sieve into a smaller pan and keep on a low heat until you're ready to serve.
Fry off the lardons with a little oil until nicely coloured, add the mushrooms and stir in with the lardons for a couple of minutes until cooked.
Plate up the beef ribs, coat with the sauce and top with the mushrooms and lardons. Sprinkle with chopped parsley for a touch of colour if you wish and serve.
Perfect with
Creamy mashed potatoes or buttery polenta to soak up that incredible sauce. The rich, wine-braised beef pairs beautifully with something comforting and starchy.
