This Jamie Oliver beef short rib recipe delivers rich, slow-cooked flavor with melt-in-your-mouth tenderness. Braised in red wine, beef stock, fresh herbs, and vegetables, these hearty short ribs create the ultimate comfort food dinner. Perfect for family gatherings, cozy weekends, or special occasions, this dish pairs beautifully with mashed potatoes, polenta, or roasted vegetables for a satisfying restaurant-style meal at home.
Total Time:3 hours 20 minutes
Yield:4 servings
Ingredients
4 large beef short ribs
2 tablespoons olive oil
Salt and black pepper to taste
2 onions, chopped
2 carrots, diced
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
3 cups beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Instructions
Preheat the oven to 320°F (160°C).
Pat the beef short ribs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned. Remove and set aside.
In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and tomato paste, cooking for another 2 minutes.
Pour in the red wine and scrape the bottom of the pot to release flavorful browned bits.
Add beef stock, rosemary, thyme, and bay leaves. Return the ribs to the pot.
Cover tightly with a lid and transfer to the oven. Cook for 3 hours or until the meat becomes fork-tender.
Remove herbs and skim excess fat if desired. Serve hot with mashed potatoes or roasted vegetables.
Notes
For extra flavor, prepare the dish a day ahead and reheat before serving.
Bone-in short ribs provide the richest taste and texture.
If preferred, replace red wine with additional beef stock.
Slow cooking at low temperature is essential for tender meat.
Fresh herbs create a more vibrant and aromatic sauce.
