Slow Braised Beef Short Ribs in Natural Jus
Introduction
Slow braised beef short ribs are comfort food at its richest. Cooked low and slow until the meat surrenders off the bone, then finished in a glossy natural jus built from red wine, garlic, and aromatics, they deliver a restaurant result with very little active effort. Time and gentle heat do the work.
Meaty, well marbled beef short ribs are made for this method. The connective tissue melts into the sauce, leaving the ribs tender and the jus deep and savoury. Serve over a smooth puree to soak up every drop.
Ingredients
For 4 servings
- 1.5kgbeef short ribsbone-in, English cut
- 2 tbspbeef tallowor olive oil
- 1oniondiced
- 2carrotschopped
- 2 stalkscelerychopped
- 4 clovesgarliccrushed
- 2 tbsptomato paste
- 375mlred winedry
- 500mlbeef stock
- 2 sprigsrosemary and thymefresh
- 2bay leaves
- salt and pepperto season
Utensils
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- Heavy ovenproof pot or Dutch oven
- Tongs
- Sieve
- Chopping board
- Ladle
Cooking Steps
Season and sear
Pat the short ribs dry and season well with salt and pepper. Heat the tallow in a heavy ovenproof pot and sear the ribs on all sides until deeply browned, then set aside.
Build the base
Lower the heat and cook the onion, carrot, and celery until softened. Add the garlic and tomato paste and cook for 1 minute.
Deglaze
Pour in the red wine, scraping up the browned bits, and simmer for 2 to 3 minutes to reduce slightly.
Braise
Return the ribs to the pot, add the stock, rosemary, thyme, and bay leaves so the ribs are mostly submerged. Cover and braise in a 160°C oven for 2.5 to 3 hours until fork tender.
Finish the jus
Lift out the ribs and rest them. Strain the liquid, skim the fat, and simmer to reduce into a glossy natural jus. Season to taste.
Serve
Serve the ribs over puree or mash with the jus spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What are the best short ribs for braising? +
Bone-in, English cut short ribs are best for braising, where each piece is a thick section of meat on a single bone. The marbling and connective tissue break down over a long, gentle braise into tender meat and a rich sauce. Flanken cut ribs are too thin and suit fast grilling instead.
How long do you braise beef short ribs? +
Braise beef short ribs for 2.5 to 3 hours in a 160°C oven, or until the meat is fork tender and pulling from the bone. Low, slow heat is essential to melt the collagen. Rushing at a higher temperature toughens the meat, so give it the full time and check tenderness rather than the clock.
Can you make braised short ribs ahead of time? +
Yes, and they improve overnight. Cook the ribs fully, cool, and refrigerate in the jus. The flavours deepen and the fat sets on top for easy removal. Reheat gently in the sauce before serving. This makes them ideal for entertaining, since all the work is done in advance.
What is natural jus? +
Natural jus is a light sauce made from the braising liquid itself, strained, skimmed of fat, and reduced until glossy, rather than thickened with flour. It keeps the pure, concentrated flavour of the beef, wine, and aromatics. Season at the end, since reducing concentrates the salt already in the stock.
What do you serve with braised short ribs? +
Serve braised short ribs over something smooth to catch the jus, such as parsnip puree, mashed potato, or soft polenta, with a simple green vegetable alongside. The richness of the ribs wants a creamy, neutral base and a little freshness to balance the deep, savoury sauce.
