Beef Short Ribs have loads of flavour, making them ideal for slow-cooking until the bones fall off the meat.  As a result you can really push the ingredients and additional flavours, as the beef holds up well against them.  Use this recipe as a guide, but load up with mustard, chilli or herbs if you feel like it.


  • 1.8 kg beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 240 ml red wine
  • 480 ml beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Chopped fresh parsley for garnish (optional)


    1. Preheat the Oven: Preheat your oven to 163°C.
    2. Season the Short Ribs: Season the short ribs generously with salt and black pepper.
    3. Brown the Short Ribs: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until they develop a nice crust. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs and set them aside.
    4. Saute Vegetables: In the same pot, add the chopped onion and diced carrots. Cook for a few minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds.
    5. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes until it reduces slightly.
    6. Add Remaining Ingredients: Return the browned short ribs to the pot. Add beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a simmer.
    7. Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours or until the meat is tender and falling off the bones.
    8. Serve: Once done, remove the pot from the oven. Discard the bay leaves. Optionally, skim off any excess fat from the surface. Serve the beef short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with chopped fresh parsley if desired.

2 Responses

  • Hi, I don’t like the texture of well-done, fall off the bone meat.Abetter option for me would be …… Sear the ribs just as you describe , then allow them to cool, vacuum seal, and in a sous-vide, cook for 20-24 hrs @ 58degC. if you like your beef med-rare. Has the consistancy of a tender juicy rump steak.

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