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Main Courses
Slow Cooked Beef Short Ribs
Slow-cooked short ribs develop tender meat and a gelatin-rich sauce through a long, moist braise. Onion, carrot, celery and red wine form the base. The ribs should yield readily while retaining enough structure to lift from the pot.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Bone-in ribs vary in thickness and meat coverage, so weight alone cannot guarantee identical cooking time. Brown their exposed meat surfaces. Use a braising vessel that fits the ribs without an unnecessarily shallow liquid layer.
Cook the aromatic base and reduce wine before adding stock and ribs. Maintain gentle covered cooking until the meat is tender. Remove excess surface fat from the sauce, then reduce and season after the solids are ready.
Tough ribs generally need more time, while dry exposed edges may need better coverage or a tighter lid. If sauce tastes greasy, remove fat rather than adding acid alone. A salty stock limits how far the jus can reduce.
About This Recipe
Slow-cooked short ribs develop tender meat and a gelatin-rich sauce through a long, moist braise. Onion, carrot, celery and red wine form the base. The ribs should yield readily while retaining enough structure to lift from the pot.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded casserole
- ✓ Tongs
- ✓ Fine strainer
- ✓ Saucepan
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Brown ribs: Heat oven to 160°C conventional / 140°C fan. Pat ribs dry, season with salt and pepper and brown in oil in a heavy casserole, working in batches.
- Cook vegetables: Remove ribs and cook onion, carrot and celery for 8 minutes. Add garlic and tomato paste for 1 minute.
- Deglaze: Add wine and simmer for 4 minutes while scraping the base. Add stock, bay leaves and thyme.
- Braise: Return ribs, bring to a simmer, cover and cook in the oven for 2½–3½ hours until a fork enters easily and the meat loosens from the bone. Add water if the liquid falls too low.
- Finish sauce: Lift ribs onto a warm clean plate. Strain the liquid, skim excess fat and simmer until lightly coating a spoon.
- Serve: Return ribs to the hot sauce briefly and serve with the bones accounted for. Do not reduce salty stock to a sticky glaze.
Chef Notes & Tips
Rib size and connective tissue affect the braise. The safe minimum temperature is not a tenderness target; continue gently until the meat yields to a fork.
Ingredient choices: Bone-in ribs vary in thickness and meat coverage, so weight alone cannot guarantee identical cooking time. Brown their exposed meat surfaces. Use a braising vessel that fits the ribs without an unnecessarily shallow liquid layer.
Cooking control: Cook the aromatic base and reduce wine before adding stock and ribs. Maintain gentle covered cooking until the meat is tender. Remove excess surface fat from the sauce, then reduce and season after the solids are ready.
If something goes wrong: Tough ribs generally need more time, while dry exposed edges may need better coverage or a tighter lid. If sauce tastes greasy, remove fat rather than adding acid alone. A salty stock limits how far the jus can reduce.
Ingredient Substitutions
- ↔ Short ribs → beef chuck for a different presentation
- ↔ Red wine → extra stock
- ↔ Thyme → rosemary in a smaller amount
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve a rib portion with a moderate amount of sauce and a separately prepared soft accompaniment such as mash. Check for loose bones before plating.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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