Jamie Oliver Slow Cooker Sticky Beef Short Ribs

Source video by Jamie Oliver on YouTube. This recipe was adapted with strict source-fidelity rules.

Jamie's original is an 8-hour low oven braise at 100 C in foil, the slow cooker replicates this almost identically without tying up the oven. Two beef short ribs are seasoned generously with salt and pepper and a glug of olive oil, then go into the slow cooker on low to let the tendons break down into something sticky and tender. After the long cook, the liquid is poured off and chilled so the fat sets and lifts, saving the rendered fat for cooking later is Jamie's tip. The lean cooking juices go back over the ribs with a homemade British BBQ glaze (ketchup, dark stout, four teaspoons each of mustard, malt vinegar and golden syrup, four tablespoons of Worcestershire) and the lot finishes 20 to 40 minutes in a 100 C oven to set the glaze. Served with mashed potato and a winter coleslaw of yellow beetroot, white cabbage, kale, carrots and beet leaves dressed with mayo, yoghurt, English mustard, white wine vinegar, dill, toasted caraway seeds and finely chopped pickled onions.

Ingredients

• 2 ribsbeef short ribs
• fine salt, season generously
• freshly ground black pepper, very generous
• olive oil, a little, just to get it going

• 180 mltomato ketchup (add late)
• 150 mldark stout (add late)
• 4 tspEnglish mustard (add late)
• 4 tspmalt vinegar (add late)
• 4 tbspWorcestershire sauce (add late)
• 4 tspgolden syrup (add late)

• 1 heaped tspcaraway seeds, toasted in a dry hot pan until smoky (add late)
• 2 heaped tbspmayonnaise (add late)
• 1.5 heaped tbspnatural yoghurt (add late)
• 1 heaped tspEnglish mustard (add late)
• fresh dill, finely chopped (add late)
• 1.5 tbspwhite wine vinegar (add late)
• pickled onions, finely chopped, plus a splash of their vinegar (add late)
• yellow beetroot, finely sliced (add late)
• white cabbage, finely shredded (add late)
• kale, stems out, finely shredded (add late)
• carrots, shredded (add late)
• beet leaves, shredded (add late)

• mashed potato (with butter and nutmeg) (add late)

Method

1. Season the beef short ribs generously with salt and a really heavy hand of pepper. Add a glug of olive oil and rub it in.

   ~3 min

2. Place the ribs in the slow cooker. Cover and cook on low for 9 hours or high for 6 hours, until the meat has shrunk back from the bones and the tendons have given up.

   ~540 min

3. Lift the ribs onto a tray. Pour the cooking liquid into a jug or cup and chill so the fat sets and lifts. Scrape and keep the fat for cooking, Jamie's tip: a little goes a long way flavour-wise.

   ~10 min

4. Tip the de-fatted cooking juices back over the ribs in a roasting tray.

   ~1 min

5. Heat a pan on full whack. Add 180 ml ketchup, 150 ml dark stout, 4 tsp mustard, 4 tsp malt vinegar, 4 tbsp Worcestershire and 4 tsp golden syrup. Boil up until glossy and saucy.

   ~5 min

6. Pour the glaze over and around the ribs in the tray.

   ~1 min

7. Place the tray in a 100 C oven for 20 to 40 minutes, long enough to set the glaze and warm the ribs through.

   ~30 min

8. Meanwhile make the slaw. Toast the heaped teaspoon of caraway seeds in a hot dry pan until smoky.

   ~2 min

9. In a large bowl whisk the 2 heaped tbsp mayo, 1.5 heaped tbsp yoghurt, 1 heaped tsp English mustard, chopped dill, 1.5 tbsp white wine vinegar, the finely chopped pickled onions with a splash of their vinegar, and the toasted caraway seeds. Season lightly.

   ~3 min

10. Add the finely sliced yellow beetroot, shredded white cabbage, kale, carrots and beet leaves. Move it around, sort of squeeze it, Jamie's words, to dress.

    ~4 min

11. Serve the sticky ribs over mash with the slaw on the side.

    ~2 min

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