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jamie oliver beef short ribs
Sheila Browder

Jamie Oliver Beef Short Ribs Recipe

When I first encountered Jamie Oliver’s beef short ribs recipe, I knew I was in for a treat. His approach blends rich flavors and straightforward cooking techniques, making it accessible for home cooks.
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Prep Time 26 minutes
Cook Time 4 hours
Total Time 4 hours 26 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 715
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 bone-in beef short ribs approx. 1.6 kg
  • 6 medium-sized carrots totaling 600 g
  • 50 g shelled unsalted walnut halves
  • ½ jar 345 g of caramelized onion jam
  • 500 ml smooth ale
  • 2 bunches of crisp celery
  • 6 large baking potatoes totaling 1.5 kg
  • 2 tablespoons of fresh thyme leaves
  • 1 tablespoon of Worcestershire sauce
  • Creamy horseradish for serving

Equipment

  • Large, heavy pot or Dutch oven
  • Wooden spoon

Method
 

  1. Start by trimming any excess fat from the beef short ribs. This will help reduce greasiness while cooking. Season them generously with salt and pepper. Heat a large, heavy pot or Dutch oven over medium-high heat. Once hot, sear the ribs, browning them on all sides. This should take about 4 minutes per side. Set the seared ribs aside on a plate.
  2. In the same pot, add chopped carrots, celery, and walnuts. Sauté them for about 5-7 minutes until they start to soften and develop some color. Scrape the browned bits from the bottom of the pot with a wooden spoon. Those bits pack a lot of flavor.
  3. Once the vegetables have cooked down, stir in the fresh thyme and Worcestershire sauce. The fragrance is delightful! Cook for another minute before adding the caramelized onion jam.
  4. Pour in the smooth ale, making sure to scrape any remaining pieces stuck to the pot. Bring the mixture to a gentle simmer. Return the ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and reduce the heat to low.
  5. Allow the ribs to cook gently for at least 2.5 to 3 hours. They're done when the meat is tender and nearly falling off the bone. Your kitchen will start to fill with magical, mouthwatering aromas during this time.
  6. While the ribs are cooking, boil the large baking potatoes in salted water until tender, about 15-20 minutes. Once cooked, drain them, mash with butter, and season with salt.
  7. Once the beef is ready, take it off the heat. Ladle the cooked vegetables and sauce over the ribs on a platter. Serve alongside creamy horseradish and mashed potatoes.

Nutrition

Calories: 715kcal

Notes

  • Use High-Quality Meat: The better the beef, the better the flavor. Aim for quality, bone-in short ribs for the best results.
  • Let It Rest: After cooking, let the ribs rest for about 10 minutes before serving. This allows juices to redistribute throughout.
  • Save the Leftovers: This dish tastes even better the next day, as the flavors meld more over time. Store leftovers in an airtight container in the fridge.
  • Be Patient: Resist the urge to rush the cooking time. Proper slow cooking is key to tenderness.
  • Customize the Vegetables: Feel free to throw in other hearty vegetables like parsnips or turnips to enhance flavor.

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