Beef short ribs love low and slow — collagen melts, the meat pulls from the bone, and the sauce turns sticky without babysitting. 1.3-1.7kg Short Beef Ribs is the bone-in short rib pack for a proper weekend pot. Shop it in beef short ribs and beef.
Slow cooker method
Pat the ribs dry and season generously. Brown well in a hot pan — do not skip this; the crust becomes the sauce. Soften onion, garlic, and a splash of red wine or stock in the same pan, scraping up the browned bits. Tip into the slow cooker with more stock, tomato puree, and a little brown sugar or Worcestershire. Nestle the ribs bone-side down where you can, cover, and cook on low 8 to 10 hours or high 5 to 6 hours until the meat is jiggly and nearly falling off. Skim fat from the top, then reduce the liquor in a pan if you want a thicker glaze. Rest briefly before serving so the meat settles.
Oven braise and sauce ideas
No slow cooker: cover tightly and braise at 150°C for three to four hours with the same base. Sauce routes: sticky BBQ, Asian-style soy and ginger, or classic red wine gravy. Bone-in packs like 1.3-1.7kg Short Beef Ribs feed a hungry table — plan mash or soft polenta to catch every drop. Browse beef when you want brisket or diced stew beef for other pots.
What to serve
Buttery mash, creamy polenta, or plain rice. Pickled onion or a sharp salad cuts the richness. Leftover meat shreds into tacos and toasties — keep a pot of the gravy in the fridge for reheating. Short ribs reward patience: if the bone still clings, give them another hour on low rather than cranking the heat.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.