Easy Beef Short Ribs
Easy Beef Short Ribs is a medium British recipe that serves 5. 620 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 35 min | Cook: 4 hrs 10 min | Total: 5 hrs 5 min
Cost: $34.63 total, $6.93 per serving
Ingredients
- 1.5 kg Beef Short Ribs (trimmed, bone‑in)
- 4 medium Carrots (peeled, kept whole)
- 2 large Celery Stalks (cut 12 cm from root, hearts separated, leaves sliced)
- 150 g Onion Marmalade (about half a jar, sweet onion jam)
- 50 g Walnuts (roughly chopped)
- 330 ml Beer (Pale Ale) (any ale you enjoy)
- 600 ml Water (cold)
- 2 tbsp Olive Oil (for searing)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly ground)
- 2 tbsp Horseradish (prepared, for garnish)
- 6 medium Jacket Potatoes (scrubbed, left whole)
Instructions
Preheat Oven
Set the oven to 160 °C (330 °F) and let it preheat while you prepare the ingredients.
Time: PT10M
Temperature: 160°C
Prep Vegetables
Peel the carrots and keep them whole. Trim the celery stalks 12 cm from the root, separate the white hearts and slice the green leaves finely. Set carrots, celery hearts and leaves aside.
Time: PT10M
Season and Sear Ribs
Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in the Dutch oven over medium‑high heat and sear the ribs on all sides until a dark golden crust forms, about 5 minutes.
Time: PT5M
Brown Carrots and Celery Hearts
Remove the ribs temporarily. Add the whole carrots to the pan and brown for 3‑4 minutes, then add the celery hearts and brown for another 2‑3 minutes.
Time: PT5M
Add Celery Leaves
Stir in the sliced celery leaves and cook for about 2 minutes until fragrant.
Time: PT2M
Incorporate Marmalade and Walnuts
Add half a jar (≈150 g) of onion marmalade and 50 g of chopped walnuts. Season with extra black pepper and stir for 2 minutes until the mixture becomes sticky.
Time: PT2M
Return Ribs and Add Liquids
Place the seared ribs back into the pot. Pour in the bottle of pale ale and 600 ml of cold water, ensuring the ribs are mostly covered.
Time: PT2M
Make and Place Cartouche
Fold a sheet of parchment paper into a small envelope, then fold it again to create a thick “hat”. Cut a few small slits in the top. Place the cartouche on the surface of the liquid.
Time: PT2M
Braise in the Oven
Cover the Dutch oven with its lid (or foil) and transfer to the preheated oven. Braise for 4 hours, checking once halfway through.
Time: PT4H
Temperature: 160°C
Turn Ribs and Add Potatoes
After 2 hours, remove the pot, turn the ribs over, and nestle six medium jacket potatoes around the meat. Return the pot (with cartouche) to the oven for the remaining 2 hours.
Time: PT5M
Finish the Gravy
When the ribs are fork‑tender, remove the pot from the oven. Skim off excess fat with a spoon or pass the sauce through a fine mesh sieve. Stir in 2 tbsp of prepared horseradish, adjusting to taste.
Time: PT5M
Plate and Serve
Arrange a rib portion on each plate with a jacket potato, drizzle generous amounts of hot gravy, and garnish with the remaining celery leaves.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains nuts, Contains gluten, Not suitable for vegans, Can be made gluten‑free using gluten‑free beer
Allergens: Walnuts, Gluten (beer)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck roast, cut into large pieces
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel stalks
- Instead of Onion Marmalade: Caramelized onions
- Instead of Walnuts: Almonds
- Instead of Beer (Pale Ale): Chicken broth + malt extract
- Instead of Water: stock
- Instead of Olive Oil: Vegetable oil
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Black Pepper: White pepper
- Instead of Horseradish: Prepared mustard
- Instead of Jacket Potatoes: Sweet potatoes
Equipment Needed
- Ovenproof Dutch Oven
- Chef's Knife
- Cutting Board
- Tongs
- Ladle or Large Spoon
- Fine Mesh Sieve
- Parchment (Greaseproof) Paper
- Measuring Cup
- Oven
Critical Steps — Do Not Skip
- Searing the short ribs to develop a deep brown crust
- Making and positioning the parchment cartouche
- Turning the ribs halfway through cooking
- Adding jacket potatoes at the 2‑hour mark
- Skimming excess fat and finishing with horseradish
Chef Tips from the Video
- Use a dark, robust ale for deeper flavor; avoid overly sweet lagers.
- For extra richness, add a knob of butter to the gravy just before serving.
- If you like a bit of heat, stir in a pinch of smoked paprika with the pepper.
Troubleshooting
Ribs are still tough after 4 hours.
Continue braising for another 30‑45 minutes, checking for fork‑tenderness. Low temperature and a tight‑fitting lid are essential.
Gravy is too thin.
Remove the ribs and potatoes, then simmer the liquid uncovered over medium heat until reduced to the desired thickness, or whisk in a slurry of 1 tbsp cornstarch mixed with cold water.
The cartouche tears and liquid spills.
Use a fresh sheet of parchment and fold it tightly; make only small slits for steam. If needed, replace with a regular lid.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Portion and freeze in freezer‑safe bags for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The ribs can be braised a day ahead; reheat gently on the stovetop or in a low oven (150 °C) with a splash of broth.
- Gravy thickens when cooled; whisk in a little water before reheating to restore consistency.
Frequently Asked Questions
What is the cultural significance and history of slow‑cooked beef short ribs in British Christmas meals?
In the UK, braised beef dishes have long been a winter staple, offering comfort and warmth. Short ribs became popular for festive tables because they are economical yet become luxuriously tender when slow‑cooked, making them ideal for large family gatherings during Christmas.
What traditional regional variations of braised beef ribs exist within British cuisine?
In the north of England, ribs are often cooked with stout and root vegetables, while in the south a lighter ale or cider may be used. Some regions add mustard seeds or herbs like thyme for a distinct local flavor.
How is this beef short rib dish traditionally served in British holiday meals?
It is typically presented on a large platter with buttery jacket potatoes, steamed greens, and a rich gravy poured over the meat. A dollop of horseradish or mustard adds a bright contrast to the sweet, malty sauce.
What occasions or celebrations is slow‑cooked beef short ribs associated with in British culture?
Besides Christmas, the dish appears at New Year’s feasts, family reunions, and pub gatherings where a hearty, shareable main course is prized.
How does this beef short rib recipe fit into the broader British comfort‑food tradition?
It embodies the British love of slow‑braised meats, robust gravies, and simple, seasonal vegetables—core elements of classic comfort cooking that warm both body and spirit during cold months.
What are the authentic traditional ingredients for British braised short ribs versus acceptable substitutes?
Traditional ingredients include beef short ribs, stout or ale, carrots, celery, onions, and sometimes Worcestershire sauce. Substitutes can be a good pale ale for the beer, parsnips for carrots, or walnuts for added texture, as used in this recipe.
What other British dishes pair well with these beer‑braised short ribs?
They pair beautifully with creamy mashed potatoes, buttered peas, roasted Brussels sprouts, or a simple green salad dressed with a mustard vinaigrette.
What are the most common mistakes to avoid when making Jamie Oliver's slow‑cooked beef short ribs?
Common errors include skipping the initial sear, which reduces flavor; using too high a oven temperature, which can toughen the meat; and forgetting to turn the ribs halfway, leading to uneven cooking.
Why does this recipe use a parchment cartouche instead of a regular lid?
The cartouche allows a controlled amount of steam to escape, concentrating the sauce while still protecting the meat from drying out. It also creates a glossy, reduction‑style gravy that a solid lid would not achieve.
Can I make these beef short ribs ahead of time and how should I store them?
Yes, braise the ribs a day ahead, let them cool, then refrigerate in the same pot or an airtight container. Reheat gently on the stovetop or in a low oven, adding a splash of broth if the sauce has thickened too much.
What texture and appearance should I look for when the short ribs are done?
The meat should be fork‑tender, pulling apart easily with a gentle twist. The surface will be a deep mahogany color, and the gravy should be glossy and slightly thickened, clinging to the vegetables.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, home‑cooked meals that celebrate fresh, seasonal ingredients and classic comfort dishes, often with a modern, health‑conscious twist.
How does the YouTube channel Jamie Oliver's approach to British cooking differ from other British cooking channels?
Jamie Oliver emphasizes quick, rustic techniques and bold flavors while keeping recipes accessible for everyday cooks, whereas many other British channels may focus on more formal, technique‑heavy or heritage‑specific preparations.
Last updated: August 31, 2026
