Slow-braised British beef short ribs are the kind of dish that turns a quiet Sunday into something memorable. This is a proper British beef short ribs recipe – rich, tender and cooked low and slow until the meat falls effortlessly from the bone. The magic is in the braise: time, heat and patience transforming a robust cut into deep, savoury comfort.

Perfect for a weekend roast alternative, a family gathering, or when you want to impress without fuss, this slow-braised beef short ribs recipe delivers bold flavour with minimal hands-on effort. Serve it at the centre of the table and let everyone dig in. It’s hearty, generous cooking – the kind that brings people together and proves that the best way to cook beef short ribs is simply to respect the process and let the oven do the heavy lifting.

Serves: 4
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

• Salt & Pepper - To taste
• Tomato pureé - 2 tbsp
• Fresh Thyme - 2 sprigs
• Bay Leaves - 2 - leaves
• Plain flour - 2 tbsp
• Red Wine - 250ml
• Worcestershire sauce - 1 tbsp
• Rapeseed oil - 2 tbsp

Preheat the oven to 160°C (140°C fan). Pat the short ribs dry and season generously with salt and black pepper. Lightly dust with flour – this is going to help create that deep, glossy gravy.

Heat the oil in a heavy-based casserole dish. Sear the ribs on all sides until deeply browned. Don’t rush this. Proper colour equals proper flavour. Remove and set aside.

In the same pot, add the onion, carrots and celery. Cook for 8–10 minutes until softened and lightly caramelised. Add the garlic and cook for another minute. Stir in the tomato purée and cook until it darkens slightly.

Pour in the red wine and let it bubble for 2–3 minutes, scraping up all that goodness from the bottom of the pan. Add the stock, Worcestershire sauce, thyme and bay leaves.

Return the ribs to the pot. The liquid should come about three-quarters up the meat.

Cover with a lid and transfer to the oven. Braise for around 3 hours, turning the ribs once halfway through, until the meat is meltingly tender and pulling away from the bone.

Remove the ribs and keep warm. Skim excess fat if needed, then simmer the sauce on the hob for 10–15 minutes until thickened and glossy. Taste and adjust seasoning.

Return the ribs to the sauce and spoon it over generously.

Pile onto creamy mashed potatoes or proper buttered root veg. Finish with fresh thyme and a good grind of black pepper. This is Sunday dinner with attitude.

Rich. Honest. Unapologetically British.