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    Beef short ribs

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    Beef short ribs

    by Ryan and Liam Simpson-Trotman

    Beautifully soft, yielding meat always creates a sense of occasion. You can make this a day in advance, then cover, chill and reheat until piping hot throughout before serving; the flavours will only improve. We often double the quantities to enjoy again another day.

    • Preparation time: 10 minutes + standing
    • Cooking time: 5 hours 25 minutes
    • Total time: 5 hours 35 minutes + standing

    Serves: 2


    2 large beef short ribs
    2 large pinches sea salt
    1 tsp smoked paprika
    40ml sunflower oil
    2 onions, sliced
    3 cloves garlic, peeled and bashed
    6 sprigs thyme
    ½ star anise (or 1 small star anise)
    1 tsp black peppercorns, lightly crushed
    200ml ale
    300ml chicken stock


    1 Season the ribs with the salt and paprika, then leave at room temperature for 10 minutes. Preheat the oven to 150°C, gas mark 2. Put 2 tbsp oil in a heavy-based frying pan over a high heat. When hot, fry the ribs on all sides until you achieve a deep, roasted look (6-7 minutes). Take off the heat and set aside on a plate.

    2 Wipe out the pan with kitchen paper, then add the remaining oil to the pan. Sweat the onions over a low-medium heat, until softened but without colour (about 7 minutes). Then add the garlic, thyme, star anise, peppercorns and ale; increase the heat to reduce the mixture by ½ (1-2 minutes), then add the stock and reduce by  (2-3 minutes).

    3 Put the ribs in a small-to-medium ovenproof saucepan, then cover with the liquid and aromatics so they are as submerged as possible. Cover and braise in the oven for 4 hours. Remove the lid, turn the ribs over if not fully submerged and cook for a further 1 hour. Remove from the oven and use tongs to transfer the ribs to a plate to rest. Put the pan over a high heat and simmer the sauce until it reaches your desired consistency. Remove the thyme sprigs and star anise before serving the ribs coated in the sauce. 

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