National Beef Association
For everyone with an interest in the British beef industry

Braised Short Ribs

Braised Short Ribs


1 Kilo of Beef Ribs
1Tsp Sea Salt
Cracked Black Pepper Freshly grounds
1 tsp Smoked Paprika
1 tsp Ground Chilli or 1 fresh – (Optional)


(This is the beef equivalent of Pork Ribs)

Mix all dry ingredients together to make a rub and coat the ribs evenly.

Sit the ribs in a tray or Pyrex dish with a tight fitting lid or Tray covered with foil

Bake for 6 hours at 110% or alternatively place in a slow cooker on high heat with the lid on.

When the time is finished remove ribs, allow to rest.

Using the tray place a tsp of soya sauce, 2 tsp of smoked paprika, three tablespoons of dark muscovado sugar, 3 star anise, half a pint of beef stock and put onto tray with all of the thick juices

Bring to boil and reduce until sticky and serve over the hot ribs

Serve with roasted cherry tomatoes and a bowl of salad

Any meat which is left on the bone, pull, mix with remaining sauce and makes an ideal filling for pitta bread or sandwiches.