Slow Cooking Beef Short Ribs | Gordon Ramsay
This slow cooker adaptation takes Gordon Ramsay's approach to beef short ribs and makes it even easier for home cooks. By cooking on a low setting over several hours, the connective tissue breaks down naturally, creating incredibly tender meat that falls away from the bone. This is comfort food at its finest—a restaurant-quality dish that requires minimal hands-on time. Perfect for a special dinner or Sunday supper, these ribs will have everyone asking for your recipe
Watch: Slow Cooking Beef Short Ribs | Gordon Ramsay
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1 ½ kg beef short ribs, trimmed of excess fat
Use 2–3 large ribs per person
- 2 medium onions, roughly chopped
- 3 medium carrots, roughly chopped
- 2 medium celery stalks, roughly chopped
- 500 ml beef stock
Reduced quantity for slow cooker
Seasoning
- to taste salt
- to taste ground black pepper
- 3 sprigs fresh thyme sprigs(optional)
Add in the final 30 minutes of cooking
- 2 sprigs fresh rosemary sprigs(optional)
Add in the final 30 minutes of cooking
- 30 ml olive oil
For browning the meat
Method
- 1
Pat the beef short ribs dry with kitchen paper. Season generously with salt and ground black pepper on both sides.
~5 mins - 2
Heat the olive oil in a large frying pan over a high heat until smoking. Working in batches, brown the short ribs on all sides until deeply golden, approximately 3–4 minutes per side. Set aside on a plate.
~15 minsTip: This step develops flavour and colour; do not skip
- 3
Place the chopped onions, carrots, and celery in the base of your slow cooker. Arrange the browned short ribs on top of the vegetables.
~5 mins - 4
Pour the beef stock over the ribs, ensuring they are partially submerged. The liquid should reach about three-quarters of the way up the ribs.
~5 mins - 5
Cover and cook on Low for 8 hours, or on High for 5 hours. The meat should be extremely tender and almost falling from the bone.
~8 hrsTip: Cooking time varies by slow cooker model; adjust if necessary
- 6
In the final 30 minutes of cooking, add the fresh thyme and rosemary sprigs if using. Taste the braising liquid and adjust the seasoning with salt and pepper.
~30 minsTip: Adding herbs late preserves their fresh flavour
- 7
Transfer the short ribs to a warm serving platter. Strain the braising liquid through a fine sieve if desired, discarding the vegetables, or serve the vegetables alongside the ribs.
~5 minsTip: The braising liquid can be spooned over the ribs or reduced on the hob for a more concentrated sauce
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, other tough cuts benefit from slow cooking. Try beef chuck, brisket, or oxtail. Cooking times may vary slightly depending on thickness and size—aim for the meat to be very tender and beginning to pull away from any bones
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