Short ribs with mash are the British Sunday comfort plate when you want fall-apart beef ribs in rich gravy and a mountain of mash. Slow-braise 1.3-1.7kg Short Beef Ribs until the bone slips free. Shop Beef Short Ribs and Slow Cooker Meat for butcher short ribs.
Ingredients
- 1.3–1.7kg beef short ribs
- 1 tbsp oil; 1 onion, 2 carrots, 2 celery sticks, chopped; 2 garlic cloves
- 2 tbsp tomato purée; 250ml red wine (optional); 500ml beef stock
- Bay leaf, thyme; salt and pepper
- 1kg potatoes for mash; 50g butter; milk
Method
- Season ribs. Brown in oil in a heavy casserole; remove. Soften onion, carrot and celery; add garlic and tomato purée.
- Deglaze with wine if using, then return ribs with stock, bay and thyme. Bring to a simmer.
- Cover and cook in oven at 150°C fan for 3–3½ hours (or slow cooker on low 7–8 hours) until tender.
- Skim fat; reduce sauce if needed. Mash potatoes with butter and milk.
- Serve short ribs with mash and plenty of gravy — proper British comfort.
Prefer a pot roast? Beef Chuck 1.5kg braises the same way. Browse Slow Cooker Meat for more slow cuts.