top of page

Recipe for delicious beef short ribs

If you haven't tried beef short ribs here is a simple recipe for you to follow. If you like cooking at 100 miles an hour this recipe will test your patience!

Looking online there are many complex recipes for short rib of beef. It is a fabulous cut of meat with loads of flavour so it can work well with heavy braised sauces. This recipe lets the flavour of the beef speak for itself.

Start with a good cut of meat - the day before you are going to cook it.


I used a single bone, short rib of beef. (I was planning to put it on the BBQ after the first phase of cooking but the weather turned and I opted for the beef with mash)

Short rib of beef.jpg

Season the short rib of beef well with salt and pepper.

Seasoned Short rib of beef.jpg

For the next bit you will need a plastic bag becasue you will add beer. I use Leffe Blonde which has a subtle vanilla and clove flavour. The great thing about this is that you just need enough to rest the meat in and can drink the rest.

Short Rib of Beef in beer.jpg

Next you get as much air out of the bag as possible, tie up and leave in the fridge overnight.

Beef Short Rib left overnight.jpg

The next day, in the morning put your oven on at 130C - 140C. Put the contents of the bag into a cooking dish - including the beer.

Beef short rib with seasoning and beer.jpg

Cover with foil, wrapped tightly to keep all the steam in. If you fold the foil over in the middle you can make an expansion area which opens as steam is generated. Place in the oven for 3 1/2 hours - timing is not that important - it can be 4 but not less!

Beef Short Ribs covered in foil.jpg

Once it is cooked take it out of the oven, test it! You should be able to tear off a piece of the beef. Cover again with foil and leave it for when you plan to finish it. As it cools you can easily remove the fat and keep the cooking juices for gravy.


I was planing to place it on the BBQ at this point to finish with a smokey BBQ flavour. Weather turned and so did my plan.

Cooked beed short rib.jpg

This cut of beef is really versatile. Rather than the planned BBQ I covered it again in foil, popped it back in the for 30 minutes at 180C, took it out 5 minutes before serving to rest. The meat was moist and could be shredded with a fork.

Juicy Beef Short Rib.jpg

Dinner was served!

beef short ribs served.jpg

Plenty left to pack into a fresh baguette tomorrow!

Shredded Beef Short ribs.jpg
bottom of page