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Beef Short Ribs In The Oven & Slow Cooker Method

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beef short ribs oven, beef short ribs slow cooker, beef short ribs UK, beef short ribs recipe uk, beef short ribs recipe slow cooker, beef recipes, slow cooker recipes, dinner recipes, Sunday lunch recipes, comfort food recipes

Beef Short Ribs In The Oven & Slow Cooker Method

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  • Author: Emily Roberts
  • Total Time: 2 Hours 7 Minutes
  • Yield: 2 1x
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Description

Beef short ribs in the oven recipe along with how to also make this in the slow cooker.  This recipe will give you melt in the mouth tender beef ribs, in the most glorious sauce, perfect for a hearty dinner recipe.  There is also a video recipe for these beef short ribs and it is linked below.

This beef short ribs recipe couldn’t be easier, once you have browned off a couple of ingredients, it simply is a case of letting the beef ribs slow cook in the oven or in a slow cooker.  Beef short ribs are inexpensive, and depending on where you buy them (I get mine from Waitrose) there is plenty of meat on them, which falls off the bone and is  like a meal you would pay for in a restaurant.  This recipe is for two, but just double up etc using the calculator in the ingredient section below.

As I mentioned you can make this beef short ribs recipe in the slow cooker.  If using the slow cooker, follow all the steps in the instructions below for the oven, and when it comes to cooking, place the heat on low and cook for around 4 hours.

Serve you need short ribs with seasonable vegetables, or even chips is nice!

Ingredients

Units Scale
  • 2 Beef short ribs
  • 1 Tbsp Sunflower Oil
  • 1 Large red onion (thickly sliced)
  • 1 Large carrot (Cut into chunky segments)
  • 1 Large celery stick chopped
  • 1 Tsp Mixed herbs
  • 2 Bay leaves
  • 1 Tsp Mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Sugar
  • 250ml Stout or you could use red wine
  • Salt & Pepper Seasoning
  • 1 Tbsp Cornflour

Instructions

Place the oven on to 140 degrees centigrade fan.

In a large casserole pan heat the sunflower oil up, then add the beef short ribs and cook on all sides so the meat is brown.  Then remove the beef ribs for one moment, and add in the onion.  Fry for a couple of minutes.  Then add in the carrot and celery and cook for a further 5 minutes.

Then add in the mixed herbs, bay leaves, Worcestershire sauce, mustard, stout (or red wine) and the sugar.  Stir round to combine properly.  Then place a lid on and cook in the oven for around 2 hours.  It is at this point, if you want to use a slow cooker, that you would transfer everything to your slow cooker, whereby you would cook on low for around 4 hours.

Every now and again you need to stir.  Then half an hour before the end of cooking, you need to thicken the sauce.  Take the cornflour and put it in a jug, then to it, take a couple of ladlefuls of the cooking sauce and add it to the cornflour.  Stir well until smooth, then add it back to the casserole or slow cooker, and let it thicken and cook  for the last 30 minutes.

Serve and enjoy.

Notes

If you don’t like a too strong beer taste, then you can substitute this for the red wine or even a good quality beef stock.  Or you could do part alcohol part beef stock.

  • Prep Time: 7 Minutes
  • Cook Time: 2 Hours
  • Category: Dinner
  • Method: Oven
  • Cuisine: British

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