Beef short ribs Recipe

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This Beef short ribs recipe is a tender and fall-off-the-bone dish, which is made with beef short ribs and smooth ale. It’s the ultimate comfort food recipe, ready in about 4 hours and 30 minutes.

Beef short ribs Ingredients

A hearty, savory mix for a perfect slow-cooked meal.

6 beef short ribs, bone in (approx 1.6kg)
2 heads of celery
6 carrots (600g total)
50g shelled unsalted walnut halves
½ x 345g jar of onion marmalade
500ml smooth ale (like a brown ale or stout)
6 baking potatoes (1.5kg total)
Creamed horseradish, to serve
Sea salt and freshly ground black pepper

How To Make Beef short ribs

A step-by-step guide to meltingly tender, flavorful ribs.

Prep Oven and Sear Ribs: Preheat the oven to 160°C/325°F/gas 3. In a large, shallow casserole pan or Dutch oven on a medium-high heat, brown the short ribs on all sides. This should take about 15 minutes. Once browned, remove them to a bowl.
Prepare the Vegetables: While the ribs are browning, trim the celery, peeling the stringy outsides. Chop the bottom 12cm of each stalk into large, chunky quarters. Finely slice the remaining stalks and reserve any nice leaves for garnish. Peel the carrots, leaving them whole.
Assemble the Braise: Add the whole carrots, the chunky celery quarters, the walnuts, and the onion marmalade to the hot pan. Toss to coat in the beef fat and season with salt and pepper.
Add Liquid and Ribs: Pour in 600ml of water and the ale. Nestle the browned ribs back into the pan, making sure they are submerged in the liquid.
Braise Low and Slow: Cover the surface of the stew with a sheet of damp parchment paper and then the lid. Transfer to the oven and roast for 4 hours, or until the meat pulls easily away from the bone. Baste the ribs with the pan juices halfway through cooking.
Bake the Potatoes: Scrub the baking potatoes and prick them all over with a fork. Bake them in the oven alongside the ribs for the last 1 hour and 30 minutes of the cooking time.
Finish and Serve: Carefully skim any excess fat from the surface of the stew. Remove the bones and any wobbly bits of fat from the ribs. Serve the tender beef and vegetables with a dollop of creamed horseradish, a sprinkle of the reserved celery leaves, and the jacket potatoes on the side.

Recipe Tips

For the most tender, fall-off-the-bone short ribs.

How to get the most tender short ribs? The secret is a long, slow braise in a low oven. Cooking for 4 hours at 160°C/325°F is what breaks down all the tough connective tissue in the short ribs, transforming it into meltingly tender meat and a rich, gelatinous sauce.
Can I make this ahead of time? Absolutely! Braised dishes like this one are often even better the next day. You can cook it completely, let it cool, and store it in the refrigerator. The fat will solidify on top, making it very easy to skim off before gently reheating on the stovetop.
What is onion marmalade and can I substitute it? Onion marmalade is a sweet and savory jam made from slow-cooked onions. It adds a wonderful depth and sweetness to the gravy. If you can’t find it, you can substitute it with about two large onions that have been very slowly caramelized in butter until deep brown and jammy.
What kind of ale is best? A smooth, dark ale with malty notes works best. A British-style brown ale, a porter, or a stout would be perfect. Avoid anything too hoppy or bitter (like an IPA).

What To Serve With Beef short ribs

Classic pairings that are perfect for soaking up the rich gravy.

This hearty dish is a complete meal with the jacket potatoes, but it’s also wonderful with:

Creamy mashed potatoes or a soft polenta
Simple steamed green beans or buttered cabbage
Crusty bread for dipping into the sauce
A glass of the same ale used in the cooking or a full-bodied red wine

How To Store Beef short ribs

This dish makes for fantastic leftovers.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavor will only improve.
Freeze: This stew freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Beef short ribs Nutrition Facts

An estimated guide per serving.

Calories: 850 kcal
Carbohydrates: 70 g
Protein: 60 g
Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this in a slow cooker?

Yes, a slow cooker is perfect for this recipe. Follow the steps of browning the ribs and sautéing the vegetables on the stovetop first. Then, transfer everything to your slow cooker and cook on low for 8-10 hours, until the meat is falling off the bone.

Do I have to use bone-in short ribs?

For the best flavor and a richer sauce, bone-in short ribs are highly recommended. The bones add a huge amount of flavor and body to the braising liquid as they cook.

Can I make this non-alcoholic?

Yes. To make a non-alcoholic version, simply replace the 500ml of ale with an equal amount of good-quality beef stock for a similarly rich and savory result.

Try More Recipes:

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

850

kcal

Incredibly tender, fall-off-the-bone beef short ribs, slow-braised in a rich ale and onion marmalade gravy with carrots and celery until meltingly soft.

Ingredients

6 bone-in beef short ribs (approx 1.6kg)
2 heads of celery
6 carrots
50g walnuts
½ jar onion marmalade
500ml smooth ale
6 baking potatoes
Creamed horseradish, to serve

Directions

Preheat oven to 160°C/325°F. Brown the short ribs on all sides in a large, hot casserole pan; set aside.
In the same pan, add the whole carrots, chunky celery pieces, walnuts, and onion marmalade. Toss to coat.
Pour in 600ml of water and the ale. Nestle the ribs back into the pan, ensuring they are submerged.
Cover with damp parchment paper and a lid, and roast for 4 hours, until the meat is completely tender.
Bake the potatoes alongside the ribs for the last 1.5 hours of cooking.
When ready, skim the fat from the stew, remove the bones from the ribs.
Serve the tender beef and vegetables with a dollop of horseradish and the baked potatoes on the side.

Notes

Searing the ribs before braising is a crucial step for building a deep, rich flavor.
This dish tastes even better the next day, making it a perfect make-ahead meal for a special occasion.
Using a heavy-bottomed casserole pan or Dutch oven that can go from stovetop to oven is ideal for this recipe.
Don’t be afraid to let the ribs cook for the full 4 hours; they will only become more tender.