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Jamie Oliver Beef Short Ribs Recipe – Whisk Point
Few dishes deliver comfort and depth of flavor quite like slow-cooked beef short ribs. Rich, tender, and deeply savory, this Jamie Oliver–inspired beef short ribs recipe is a celebration of patience, quality ingredients, and classic cooking techniques. At Whisk Point, we love recipes that strike a balance between rustic and refined, and this dish checks every box.
Jamie Oliver is known for his approachable cooking style, characterized by bold flavors, honest ingredients, and methods that let the food speak for itself. This beef short ribs recipe follows that philosophy perfectly. With a slow braise, aromatic vegetables, herbs, and a glossy sauce, the result is restaurant-quality comfort food you can confidently serve at home.
Whether you’re planning a cozy Sunday dinner, an impressive meal for guests, or simply craving something deeply satisfying, these food ribs deliver every time.
What Makes Beef Short Ribs So Special?
Beef short ribs come from the chuck or plate section of the cow and are known for their intense beefy flavor. They contain a good amount of connective tissue and marbling, which may seem tough at first, but that’s exactly what makes them perfect for slow cooking. Given enough time and gentle heat, the collagen breaks down, transforming the meat into something irresistibly tender.
Unlike quick-cooking cuts, short ribs reward patience. When cooked properly, they become fork-tender, juicy, and packed with flavor, making them ideal for braising—Jamie Oliver’s preferred method for this cut.
Ingredients That Build Big Flavor
This recipe relies on simple, wholesome ingredients that work together beautifully:
- Beef short ribs (bone-in for maximum flavor)
- Olive oil
- Onions, carrots, and celery (the classic soffritto)
- Garlic
- Tomato paste
- Beef stock
- Red wine
- Fresh rosemary and thyme
- Bay leaves
- Salt and freshly ground black pepper
Jamie Oliver often emphasizes letting ingredients shine, and this recipe does just that. There are no unnecessary additions—just carefully layered flavors that deepen as the dish cooks.
Preparing the Beef Short Ribs
Start by seasoning the short ribs generously with salt and pepper. This step is essential, as it helps build flavor from the very beginning. Heat olive oil in a heavy-bottomed pot or Dutch oven and sear the ribs on all sides until deeply browned.
This browning step is non-negotiable. It creates a flavorful crust and adds depth to the final sauce through caramelization. Once browned, remove the ribs and set them aside.
In the same pot, add chopped onions, carrots, and celery. Cook them slowly, scraping up all the browned bits from the bottom. These bits are pure flavor and will become the foundation of your sauce. Add garlic and tomato paste, cooking briefly to remove any raw taste.
Building the Braising Liquid
Deglaze the pot with red wine, letting it simmer and reduce slightly. This step concentrates the flavor and balances the richness of the beef. Add beef stock, fresh herbs, and bay leaves, then return the short ribs to the pot.
The liquid should come about halfway up the ribs—not fully submerged. This ensures the meat braises rather than boils, giving you that signature melt-in-your-mouth texture.
Cover the pot with a tight-fitting lid and transfer it to a low oven, typically around 160°C (325°F). Slow cooking is the key here. Over the next 2½ to 3 hours, the short ribs will gradually soften and absorb all the surrounding flavors.
The Magic of Slow Cooking
As the ribs cook, something incredible happens. The connective tissue melts away, the meat becomes spoon-tender, and the sauce thickens naturally. Jamie Oliver often describes this process as “letting time do the work,” and it’s exactly right.
You’ll know the ribs are ready when they pull apart easily with a fork, and the sauce looks rich and glossy. At this stage, you can remove the lid for the last 20 minutes if you want a slightly thicker sauce.
Finishing Touches
Once cooked, carefully remove the ribs from the pot. Skim any excess fat from the surface of the sauce, then taste and adjust seasoning. If desired, you can simmer the sauce briefly to reduce it further, intensifying the flavor.
Return the ribs to the sauce and let them rest for a few minutes before serving. This resting time allows the flavors to settle and ensures juicy, tender meat.
How to Serve Jamie Oliver’s Beef Short Ribs
These beef short ribs are incredibly versatile. At Whisk Point, we love serving them with:
- Creamy mashed potatoes
- Soft polenta
- Buttered tagliatelle or pappardelle
- Roasted root vegetables
- Crusty bread to soak up the sauce
The rich sauce pairs beautifully with simple sides that let the beef remain the star of the plate.
Make-Ahead and Storage Tips
One of the best things about this recipe is that it tastes even better the next day. Like many braised dishes, the flavors deepen overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven.
- Freeze for up to 3 months for an easy future meal.
This makes it perfect for meal planning or entertaining without stress.
Why This Recipe Works
This Jamie Oliver–style beef short ribs recipe succeeds because it respects the ingredient. Instead of rushing the process, it allows time, heat, and seasoning to do what they do best. The result is a dish that feels indulgent yet grounded, impressive yet approachable.
At Whisk Point, we believe the best recipes are the ones that bring people together around the table. These beef short ribs do exactly that—slow-cooked comfort food with soul, flavor, and lasting appeal.
Final Thoughts
If you’re looking for a show-stopping dish that doesn’t rely on complicated techniques, Jamie Oliver’s beef short ribs are a perfect choice. With humble ingredients and a little patience, you’ll create a meal that feels special every single time.
Source by calidoll76
