Beef Short Ribs

Name: Beef Short Ribs
Prep time: 20 min
Cook time: 3 h
Yield: 4-6
Cuisine: American

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roubashahin.com.au

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Dig into my Beef Short Ribs recipe – tender, slow-cooked delight! It's a hit at home, especially with the kids

PREP TIME

20 minutes

COOK TIME

3 hours

SERVES

4-6

About this recipe

As a home cook, I’ve always been drawn to the magic of slow-cooked meals. There’s something incredibly satisfying about transforming simple ingredients into deeply flavourful dishes. Today, I’m excited to share my recipe for Beef Short Ribs, a dish that has become a staple in my kitchen, especially with my boys at home. Just like my other slow-cooked favourites – the lamb shoulder that effortlessly falls off the bone and the hearty beef stew, rich with aromatic spices – these Beef Short Ribs are a true crowd-pleaser.

In this recipe, the beef short ribs are cooked slowly until they are wonderfully tender, capturing a richness that only slow cooking can achieve. I’ve found that this meal not only ticks the protein box for my growing boys but also fills them up, whether served with rice or creamy mashed potatoes. It’s a dish that I didn’t grow up eating; in my family, meat was a luxury. But now, it’s a joy to see how these simple ingredients come together to create something so satisfying. So, let’s dive into this recipe and create a meal that’s both nourishing and delightfully filling – a true winner in any home kitchen.

Ingredients

1.8-2 kg beef short ribs
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped into roughly 2 cm pieces
2 carrots, peeled and chopped into 2 cm thick
2 celery stalks, chopped into 2 cm thick
4 cloves garlic, minced
500 ml water
750 ml passata (tomato puree)
3 bay leaves
A few sprigs of thyme

Notes from Rouba

Leftovers? Transform into a hearty beef pie filling
Cooking times are based on ribs per kilo – larger ribs may need a little longer, smaller ones a little less.
Choose a pot that fits the ribs snugly so the sauce doesn’t dry out during cooking.
Add extra onion, carrot, or celery if you like a chunkier sauce.
If your sauce ends up runny, simmer it on the stove before serving to thicken it.
A dollop of labneh with a drizzle of olive oil on top is a delicious finish.

Method

Step 1. Prepare the Short Ribs

Preheat your oven to 170°C (340°F).

Season the beef short ribs generously with salt and pepper. Heat the olive oil in a large oven-proof pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they are evenly browned, about 2–3 minutes per side. Remove them from the pot and set aside.

Step 2. Cook the Vegetables

In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the garlic and cook for another minute, taking care not to let it burn.

Step 3. Build the Sauce and Combine

Pour in the beef stock and passata, stirring well to combine and scrape up any browned bits from the bottom of the pot. Return the short ribs to the pot, nestling them into the sauce. Add the bay leaves and thyme, then bring everything to a gentle simmer.

Step 4. Slow Cook in the Oven

Cover the pot with foil or a tight-fitting lid and transfer it to the oven. Cook for 2.5 to 3 hours, or until the meat is tender and comes away easily from the bone. Discard the bay leaves and thyme before serving. If your sauce ends up a little runny, remove the ribs and simmer the sauce on the stove for a few minutes until it thickens to your liking, then return the ribs to coat them before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Are short ribs and spare ribs the same thing?
Yes – they’re just two different names for the same cut of beef. Depending on your butcher, you might see them labelled either way.

What if my pot is too big?
If your pot is much larger than the ribs, the sauce can reduce too quickly and dry out. Choose one that fits the ribs snugly so the liquid stays where it should.

Can I add more vegetables?
Absolutely. Extra onion, carrot, or celery works beautifully, and you can even toss in mushrooms for more earthy flavour.

What if my sauce is too runny?
No problem – just remove the ribs at the end and simmer the sauce on the stove until it thickens, then pop the ribs back in to coat them before serving.

What if it dries out completely in the oven?
If you take it out and find there’s no sauce left, just remove the ribs from the pot and add some extra passata with a little beef stock directly over the vegetables and aromatics. Simmer it gently on the stove until it becomes a lovely sauce, then return the ribs to coat them before serving.

Beef Short Ribs

Print Recipe

Prep Time 20

Cook Time 3

Servings: 6

Ingredients Method

Ingredients

1.8-2 kg beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
1 large onion chopped into roughly 2 cm pieces
2 carrots peeled and chopped into 2 cm thick
2 celery stalks chopped into 2 cm thick
4 cloves garlic minced
500 ml water
750 ml passata tomato puree
3 bay leaves
A few sprigs of thyme

Method

Step 1. Prepare the Short Ribs

Preheat your oven to 170°C (340°F).
Season the beef short ribs generously with salt and pepper. Heat the olive oil in a large oven-proof pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they are evenly browned, about 2–3 minutes per side. Remove them from the pot and set aside.

Step 2. Cook the Vegetables

In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the garlic and cook for another minute, taking care not to let it burn.

Step 3. Build the Sauce and Combine

Pour in the beef stock and passata, stirring well to combine and scrape up any browned bits from the bottom of the pot. Return the short ribs to the pot, nestling them into the sauce. Add the bay leaves and thyme, then bring everything to a gentle simmer.

Step 4. Slow Cook in the Oven

Cover the pot with foil or a tight-fitting lid and transfer it to the oven. Cook for 2.5 to 3 hours, or until the meat is tender and comes away easily from the bone. Discard the bay leaves and thyme before serving. If your sauce ends up a little runny, remove the ribs and simmer the sauce on the stove for a few minutes until it thickens to your liking, then return the ribs to coat them before serving.

Sahtan - Enjoy in Good Health

Beef & Lamb Dairy Free Gluten Free

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Beef Short Ribs

roubashahin.com.au

About this recipe

Ingredients

Notes from Rouba

Method