Updated 30 September 2026
Beef short ribs are thick, meaty ribs with a layer of fat and a lot of connective tissue, and cooked slowly they become one of the richest, most tender things you can eat. They need time rather than skill. This guide explains what short ribs are and how to cook them in the oven, the slow cooker or on the barbecue, with a red wine braise you can make on a Sunday.
Quick answer: brown the short ribs, then braise them covered at 150°C (130°C fan, gas 2) for 3–3½ hours, or slow cook on low for 8 hours, or smoke or barbecue at 120–135°C for 6–8 hours, until the meat pulls easily from the bone.
What are short ribs?
Short ribs come from the lower part of the rib cage, around the chuck and plate. Each rib carries a thick block of well-marbled meat sitting on top of a flat bone. The meat is worked hard during the animal's life, so it is full of flavour and collagen. Cooked fast, it is chewy; cooked low and slow, the collagen melts and the meat turns soft and glossy.
Our 1.3-1.7kg Short Beef Ribs are £24.49 for a 1.3–1.7kg pack, which feeds three to four people once the bones and fat are accounted for.
Beef short ribs cooking times
| Method | Temperature | Time |
|---|---|---|
| Oven braise, covered | 150°C (130°C fan, gas 2) | 3–3½ hours |
| Slow cooker | Low | 8–9 hours |
| Slow cooker | High | 5–6 hours |
| BBQ or smoker, indirect heat | 120–135°C | 6–8 hours |
| Pressure cooker | High pressure | 45–50 minutes, then natural release |
Short ribs are done when a skewer slides in like butter and the meat is just starting to come away from the bone. Timings are a guide: thicker ribs may need longer.
Red wine braised short ribs (serves 3–4)
Ingredients: 1.3–1.7kg beef short ribs, salt and pepper, 1 tbsp plain flour, 2 tbsp oil, 1 onion, 2 carrots, 2 celery sticks (all chopped), 3 garlic cloves, 2 tbsp tomato purée, 400ml red wine, 400ml beef stock, 2 bay leaves, a few sprigs of thyme.
- Season ahead. If you can, salt the ribs the night before and leave them uncovered in the fridge. It seasons the meat through and dries the surface for better browning.
- Heat the oven to 150°C (130°C fan, gas 2).
- Brown. Dust the ribs lightly in flour. Heat the oil in a large casserole and brown the ribs well on every side, in batches, for about 8–10 minutes per batch. Take your time: this is where the flavour comes from. Set them aside and pour off all but a tablespoon of fat.
- Build the sauce. Soften the onion, carrot and celery for 8 minutes, add the garlic and tomato purée for a minute, then pour in the wine and let it bubble for 3–4 minutes. Add the stock and herbs.
- Braise. Return the ribs, bone side up, so they are mostly submerged. Bring to a simmer, cover tightly and cook in the oven for 3–3½ hours, until meltingly tender.
- Skim and reduce. Lift the ribs out carefully. Skim the fat off the sauce (this is easier if you chill it overnight), then boil the sauce on the hob until it coats the back of a spoon.
Serve with creamy mash, polenta or buttery noodles and something green. The sauce is rich, so a sharp gremolata of parsley, lemon zest and garlic scattered over the top works well.
Short ribs in the slow cooker
Brown the ribs and soften the vegetables in a pan as above, then put everything in the slow cooker, reducing the liquid to about 250ml wine and 250ml stock, as the slow cooker loses very little. Cook on low for 8–9 hours. Strain and reduce the sauce in a pan before serving.
BBQ short ribs, low and slow
Short ribs are a barbecue favourite. Trim the thickest fat, rub the ribs with salt and coarse black pepper (or a beef rub such as Lumberjaxe Smokehouse Beef Seasoning (100g)), and cook them over indirect heat at 120–135°C for 6–8 hours. Spritz them with water or cider vinegar every hour after the first three hours. When the bark is dark and the meat probes tender, wrap them in butcher paper or foil and rest them for 30–60 minutes before slicing between the bones.
Tips for the best short ribs
- Brown them properly. Pale ribs make a pale sauce.
- Keep it gentle. A low oven and a lid are what make short ribs tender. If the liquid is boiling, turn it down.
- Make them a day ahead. Short ribs improve overnight, and the fat sets on top of the sauce so you can lift it off.
- Use the bones. Once the meat is off, the bones make excellent stock.
Other slow-cook beef cuts
If you like short ribs, you will like the same slow approach with Beef Chuck 1.5kg (£27.99) for pot roast or Flat Brisket 1.5kg (£29.99) for pulled or sliced brisket. See how to cook beef brisket and how to cook beef chuck, or browse our beef short ribs and the full beef range.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Short ribs FAQs
How long do beef short ribs take to cook?
About 3–3½ hours braised in the oven at 150°C (130°C fan), 8–9 hours on low in a slow cooker, or 6–8 hours on the barbecue at 120–135°C, until the meat is tender and pulls from the bone.
What are beef short ribs?
Short ribs are thick, meaty ribs from the lower rib cage around the chuck and plate. The meat is well marbled and rich in connective tissue, which is why they suit slow cooking.
Why are my short ribs tough?
They need more time. Short ribs are tough until the collagen breaks down, so keep them covered at a gentle heat and check again every 30 minutes.
Should short ribs be covered in the oven?
Yes, when braising. A tight lid or foil keeps the moisture in so the ribs cook gently in the liquid. On the barbecue they cook uncovered and are wrapped only at the end.
How many short ribs per person?
Allow 400–500g of bone-in short ribs per person, as the bone and rendered fat account for a good share of the weight.
