This delicious Jamie Oliver Beef Short Rib recipe is perfect for a hearty and comforting meal. With tender, fall-off-the-bone meat, roasted vegetables, and rich flavors from ale and onion marmalade, it’s a simple yet impressive dish. Serve with baked potatoes and a dollop of horseradish for an extra touch!
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🧡 Why You’ll Love This Beef Short Rib Recipe:
- Great Taste: The mix of onion marmalade, smooth ale, and good beef makes this dish really flavorful and rich.
- Super Tender Meat: Cooking the ribs slowly makes them very tender. They will be so soft, they’ll fall right off the bone.
- Easy Ingredients, Fancy Dish: The ingredients are simple to find, but when you cook them, they turn into a dish that tastes like it’s from a fancy restaurant.
- Great for Parties: This recipe is perfect for showing off when you have guests over. It’s sure to impress everyone.
- Cozy and Comforting: This dish is full of hearty ingredients and comforting tastes, making it perfect for a cold night.
🥩 Jamie Oliver Beef Short Rib Ingredients
- 6 beef short ribs, bone-in (about 1.6 kg)
- 2 heads of celery
- 6 carrots (totaling 600g)
- 50g shelled unsalted walnut halves
- 172.5g onion marmalade (half of a 345g jar)
- 500ml smooth ale
- 6 baking potatoes (1.5kg total)
- Creamed horseradish (as you like, for serving)
🍲 How To Make Jamie Oliver Beef Short Rib
- Preheat the Oven: Turn your oven on to 160°C (325°F or gas mark 3).
- Brown the Ribs: Place a large, shallow casserole dish on a medium-high heat. Use tongs to turn and brown the ribs for about 15 minutes.
- Prepare the Vegetables: Trim the ends of the celery and use a vegetable peeler to remove the stringy outer layer. Cut off the bottom 12cm of each stalk and slice these lengthways into quarters. Finely chop the remaining stalks, saving any nice leaves for garnish later. For the carrots, simply peel them and leave them whole.
- Cook Vegetables and Nuts: Remove the ribs from the dish and set them aside. Add the celery, carrots, walnuts, and onion marmalade to the pan. Stir well to coat everything. Season with sea salt and black pepper to taste.
- Add Liquids and Ribs: Pour in 500ml of ale and add enough water to just cover the ingredients (about 500ml). Put the ribs back into the pan, making sure they are submerged.
- Roast: Cover the dish with a damp piece of baking paper. Place in the oven and roast for 4 hours. The meat should be tender and easy to pull away from the bone. Halfway through, baste the ribs with the cooking liquid.
- Bake Potatoes: During the last 90 minutes of roasting, scrub the potatoes and prick them all over with a fork. Bake them in the oven alongside the ribs.
- Serve: Remove any excess fat from the surface of the cooking liquid. Take out the bones and any tough parts. Serve the ribs with a dollop of creamed horseradish and sprinkle over the reserved celery leaves. Have the baked potatoes on the side.
💭 Recipe Tips:
- Brown the Ribs Well: Make sure to brown the ribs on all sides. This step helps lock in the flavors and makes the ribs juicy and delicious.
- Choose Good Marmalade and Ale: Use quality onion marmalade and smooth ale that tastes good with beef. These add great flavors to your dish.
- Cook Slowly: Cook the ribs in the oven slowly as the recipe says. Slow cooking makes the meat very tender and mixes the flavors well.
- Taste Before Serving: Try the sauce before you serve it. Add more salt or pepper if you need to. This makes sure your dish tastes perfect.
🥖 What To Serve With Beef Short Rib?
Those tasty Beef Short Ribs pair well with mashed potatoes, steamed green beans, glazed carrots, and sautéed spinach. It can also be served alongside a fresh garden salad, roasted Brussels sprouts, garlic bread, and a light cucumber salad for a delicious and complete meal.
🎚 How To Store Leftovers Beef Short Rib?
- Refrigerate: Place leftover beef short ribs in an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze the ribs in a freezer-safe container for up to 3 months. Make sure they are cooled completely before freezing.
🥵 How To Reheat Leftovers Beef Short Rib?
- In The Oven: Preheat the oven to 350°F (175°C). Place the ribs in a baking dish, cover with foil, and heat for 20-25 minutes.
- In The Microwave: Place the ribs in a microwave-safe dish, cover, and heat on medium power for 3-4 minutes, or until heated through.
- On the Stovetop: Put the ribs in a skillet over medium heat. Add a splash of water or broth, cover, and heat for about 10 minutes, stirring occasionally.
FAQ’S
How Do You Cook Beef Short Rib In A Slow Cooker?
Brown the ribs first, then put them in the slow cooker with veggies and liquid. Cook on low for 8 hours or on high for 4 hours.
How To Keep The Ribs From Getting Tough?
Cook them slowly and make sure they’re covered in liquid. Try not to open the lid too much while they’re cooking.
Can I Use Another Type Of Ale?
Yes, any smooth ale or even a stout works. Just don’t choose a very bitter beer.
What If I Don’t Have Onion Marmalade?
You can use caramelized onions mixed with a little sugar and vinegar instead.
How To Remove The Fat From The Sauce?
Let the dish cool a bit, then skim the fat off the top with a spoon, or chill it to harden the fat for easy removal.
How To Know That The Ribs Are Done Cooking?
To check if beef short ribs are done, use a fork to see if the meat easily pulls away from the bone. If it does, they are ready.
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Jamie Oliver Beef Short Rib Nutrition Facts
- Calories: 726
- Fat: 32.2g
- Saturates: 12.2g
- Sugars: 28.6g
- Salt: 0.9g
- Protein: 32.2g
- Carbs: 76.4g
- Fibre: 7.6g
Jamie Oliver Beef Short Rib
Description
Jamie Oliver Beef Short Ribs is made with beef short ribs, celery, carrots, walnut halves, onion marmalade, and smooth ale. This hearty Jamie Oliver Beef Short Ribs recipe creates a hearty dinner that takes about 4 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Turn your oven on to 160°C (325°F or gas mark 3).
- Brown the Ribs: Place a large, shallow casserole dish on a medium-high heat. Use tongs to turn and brown the ribs for about 15 minutes.
- Prepare the Vegetables: Trim the ends of the celery and use a vegetable peeler to remove the stringy outer layer. Cut off the bottom 12cm of each stalk and slice these lengthways into quarters. Finely chop the remaining stalks, saving any nice leaves for garnish later. For the carrots, simply peel them and leave them whole.
- Cook Vegetables and Nuts: Remove the ribs from the dish and set them aside. Add the celery, carrots, walnuts, and onion marmalade to the pan. Stir well to coat everything. Season with sea salt and black pepper to taste.
- Add Liquids and Ribs: Pour in 500ml of ale and add enough water to just cover the ingredients (about 500ml). Put the ribs back into the pan, making sure they are submerged.
- Roast: Cover the dish with a damp piece of baking paper. Place in the oven and roast for 4 hours. The meat should be tender and easy to pull away from the bone. Halfway through, baste the ribs with the cooking liquid.
- Bake Potatoes: During the last 90 minutes of roasting, scrub the potatoes and prick them all over with a fork. Bake them in the oven alongside the ribs.
- Serve: Remove any excess fat from the surface of the cooking liquid. Take out the bones and any tough parts. Serve the ribs with a dollop of creamed horseradish and sprinkle over the reserved celery leaves. Have the baked potatoes on the side.
Notes
- Brown the Ribs Well: Make sure to brown the ribs on all sides. This step helps lock in the flavors and makes the ribs juicy and delicious.
- Choose Good Marmalade and Ale: Use quality onion marmalade and smooth ale that tastes good with beef. These add great flavors to your dish.
- Cook Slowly: Cook the ribs in the oven slowly as the recipe says. Slow cooking makes the meat very tender and mixes the flavors well.
- Taste Before Serving: Try the sauce before you serve it. Add more salt or pepper if you need to. This makes sure your dish tastes perfect.
Jamie Oliver Beef Short Rib