Jamie Oliver Beef Short Rib

This Jamie Oliver Beef Short Rib thing… wow. I wasn’t ready. I mean, yes, I expected something hearty. But what came out of the oven that night? Deep, sticky, slow-cooked magic that practically whispered, “Take your time.” That marmalade and ale combo? It doesn’t hit you all at once—it’s more like… creeping warmth. Like sitting next to a fire that’s just starting to crackle. You know what I mean. (inspired by Jamie Oliver)

Ingredients Needed

For the Ribs:

• 6 beef short ribs, bone-in, around 1.6 kg or so
• 2 heads celery • 6 carrots (roughly 600g)
• 50g walnut halves (unsalted, shelled—don’t get fancy)
• 172.5g onion marmalade (half a jar, give or take)
• 500ml smooth ale
• Salt and black pepper, of course

For the Plate:

• 6 baking potatoes (about 1.5kg total)
• Creamed horseradish—go with your gut on how much

How To Make Jamie Oliver Beef Short Rib

1. Get Your Ribs Browned: Oven first—160°C (325°F). Meanwhile, ribs go into a wide casserole, medium-high heat. Let them sear. And don’t rush it. You want every side to get that toasty, dark edge. Mine took just over 15 minutes. The kitchen smelled like a proper winter pub meal.
2. Veg Time: While the meat’s working, celery gets trimmed. Peel off the stringy bits. Then chop: bottom ends sliced lengthwise, rest gets a fine chop. Carrots? Peel, leave them whole. That rustic look. It works.
3. In Go the Extras: Once the ribs are out, use that same pan. Throw in the celery, carrots, walnuts, and spoon in the onion marmalade. Stir it around until it all glistens. It’s odd, the smell—sweet and earthy and nutty. Good odd. Salt and pepper? Yeah, plenty.
4. Pour and Submerge: In goes the ale. Then water until it’s just barely covered—maybe 500ml? No need to drown it. Nestle those ribs back in like they never left.
5. Low and Slow: A piece of damp baking paper over the top—tuck it in. Oven. Four hours. About halfway in, I basted them a bit. Not necessary, but… I couldn’t help peeking.
6. Potato Hour: Last 90 minutes, pop in those baking potatoes. Give them a scrub and a few pricks with a fork. No oil, no foil. Just into the oven like old-school jacket spuds.
7. Serve What You’ve Made: Pull the dish out. Let it settle. Then skim the fat from the top—do it gently. Remove bones and anything tough. Serve it up with a scoop of creamed horseradish and scatter some of those reserved celery leaves over the top. The potatoes on the side? Soft inside, skin just the right amount of crisp.

Why I Love This Recipe

Because it’s more than a recipe. It’s a slow-cooked pause button. It’s “let’s open another bottle” food. The first time I made it, we didn’t even talk much during dinner. Just nods and second helpings. That kind of silence says everything.

Recipe Tips

• Brown those ribs till you’re questioning if they’re too dark. That’s the sweet spot.
• Don’t cheap out on the marmalade. Go for deep, sticky onion-y stuff.
• Walnuts, Non-negotiable. They add a weirdly satisfying bite.
• If it tastes flat, it probably needs salt. Or maybe time.
• Horseradish isn’t optional. You need that tang to cut through the richness.

How To Store This Jamie Oliver Beef Short Rib

• At Room Temp: No more than a couple hours. Don’t mess around with meat sitting out. Not worth it.
• In the Fridge: Sealed tight, it’ll hold up fine for about three days. Still tastes incredible cold, by the way.
• Freezer: Let it cool down fully, then into a solid container. Good for a few months. Maybe more, but you’ll eat it before then.
• Reheating: Oven’s best—175°C (350°F), covered, maybe 20 minutes. Or stovetop, splash of water or broth, low heat. Microwave? Sure, if you must. Just don’t dry it out.

Let’s Answer a Few Questions!

Can I throw this in a slow cooker?
Absolutely. Brown the ribs first—always—and then low for 8 hours or high for 4. Done.

What if I can’t find onion marmalade?
Make your own. Caramelize onions slowly, splash of vinegar, bit of brown sugar. Almost the same.

Ale isn’t my thing. Can I swap it?
Sure. A smooth stout. Or red wine. Just don’t use anything bitter. Or weird.

How do I know the ribs are done?
You don’t need a timer. Just tug with a fork. If the bone says goodbye easily, it’s ready.

How do I get rid of the fat?
Let the pot sit for a bit. Spoon the fat off. Or cool it in the fridge and lift the fat cap right off. Easy.

Nutrition Facts (per serving)

• Calories: 726
• Carbs: 76.4g
• Protein: 32.2g
• Fat: 32.2g
• Sugar: 28.6g
• Fibre: 7.6g
• Sodium: 0.9g

Try More Recipes:

• Jamie Oliver Chicken Jalfrezi
• Jamie Oliver Turkey Risotto
• Jamie Oliver Stuffed Butternut Squash