Jamie Oliver’s Beef Short Ribs recipe is a hearty, slow-cooked comfort dish that delivers deep, rich flavors with minimal fuss. Tender bone-in short ribs are seared, then braised with carrots, celery, walnuts, caramelized onion jam, thyme, and smooth ale for a sweet-savory balance. Served with creamy mashed potatoes and a side of horseradish, this meal is perfect for a cozy family dinner or an impressive weekend feast.

Full Recipe:

Ingredients

• 6 bone-in beef short ribs (approx. 1.6 kg)

• 6 medium carrots (about 600 g), chopped

• 50 g shelled unsalted walnut halves

• ½ jar (345 g) caramelized onion jam

• 500 ml smooth ale

• 2 bunches celery, chopped

• 6 large baking potatoes (about 1.5 kg)

• 2 tbsp fresh thyme leaves

• 1 tbsp Worcestershire sauce

• Creamy horseradish, for serving

• Salt and pepper, to taste

Directions

1. Prep & Sear Ribs

   • Trim excess fat from ribs. Season generously with salt and pepper.

   • Heat a Dutch oven over medium-high, sear ribs on all sides (about 4 min per side). Remove and set aside.

2. Cook Veggies & Nuts

   • In the same pot, sauté carrots, celery, and walnuts 5–7 min until softened and lightly browned.

3. Add Aromatics

   • Stir in thyme and Worcestershire sauce, cook 1 min. Add caramelized onion jam and mix well.

4. Deglaze & Braise

   • Pour in ale, scraping the pot’s bottom. Return ribs, cover, and simmer on low for 2.5–3 hrs until tender and almost falling off the bone.

5. Prepare Potatoes

   • While ribs cook, boil potatoes in salted water until tender (15–20 min). Mash with butter and season.

6. Serve

   • Place ribs on a platter, spoon vegetables and sauce over them, and serve with mashed potatoes and horseradish.

Nutrients (per serving, 6 servings)

• Calories: ~560 kcal

• Protein: ~42 g

• Fat: ~30 g

• Saturated Fat: ~11 g

• Carbohydrates: ~32 g

• Sugar: ~8 g

• Sodium: ~520 mg

Why Short Ribs Are a Comfort Food Classic

Beef short ribs are known for their deep, beefy flavor and melt-in-your-mouth texture when cooked low and slow. The marbled fat melts into the braising liquid, creating a sauce that’s naturally glossy, flavorful, and full-bodied. This cut rewards patience—while the active cooking time is minimal, the slow braise works its magic over hours, turning a tough cut into fork-tender indulgence.

Jamie Oliver’s recipe layers flavor right from the start: searing the ribs until golden brown, toasting walnuts for a nutty backbone, and caramelizing vegetables for sweetness. The braising liquid, enriched with smooth ale and caramelized onion jam, infuses the meat with a subtle malty sweetness and savory complexity.

The Role of Ale in the Braise

Smooth ale is the secret ingredient that gives this recipe its distinctive depth. Unlike bitter stouts or heavy porters, smooth ale lends a gentle maltiness and a rounded sweetness that complements beef without overpowering it. As the ribs cook, the alcohol evaporates, leaving behind a rich, savory base that’s balanced by the natural sweetness of the carrots and onion jam.

For a twist, you could experiment with a nut-brown ale to echo the flavor of the walnuts or even a Belgian dubbel for a hint of spice and dried fruit notes.

Caramelized Onion Jam – Sweet Meets Savory

One of the unique touches in Jamie’s version is the use of caramelized onion jam. This ingredient is a shortcut to slow-cooked flavor—it delivers sweetness, umami, and a silky texture without hours of stovetop stirring. When combined with the ale and thyme, it forms the backbone of the sauce, making every bite of rib and mash spoon-coatingly delicious.

If you can’t find a jarred caramelized onion jam, you can make your own by slowly cooking onions in butter with a splash of balsamic vinegar and sugar until they reach a rich, jammy consistency.

Walnuts – The Unexpected Star

Adding walnuts to a braise might sound unusual, but here, they bring a nutty depth and a faint earthiness that balances the richness of the beef. As they cook, they soften slightly, blending into the sauce and lending subtle texture. It’s a quiet addition that makes the dish feel rounded and complex.

Serving Suggestions

Jamie Oliver serves these short ribs with creamy mashed potatoes—the perfect partner for soaking up the glossy, slow-cooked sauce. Here are a few serving ideas to make the plate even more impressive:

• Mashed Roots: Try a mix of potatoes, parsnips, and celery root for a more earthy mash.

• Polenta: Creamy parmesan polenta offers a rustic, Italian-style base.

• Crusty Bread: Serve with a warm, crusty sourdough loaf for mopping up the sauce.

• Horseradish Cream: A dollop of horseradish on the side cuts through the richness with a sharp, peppery heat.

On the vegetable side, buttered green beans, braised cabbage, or roasted Brussels sprouts make excellent, fresh counterpoints to the hearty ribs.

Why This Recipe Works So Well

Jamie Oliver’s Beef Short Ribs stand out because of their layered flavors and balanced textures. Every element has a role to play:

• Searing the ribs builds a foundation of deep umami.

• Sweating the vegetables unlocks natural sweetness.

• Walnuts add unexpected warmth and complexity.

• Smooth ale and caramelized onion jam create a sauce that’s equal parts savory and sweet.

• Slow braising ensures the meat becomes fall-off-the-bone tender without losing its integrity.

The final sauce is spooned generously over the ribs and vegetables, with extra for the mash—because in this dish, the sauce is just as much of a star as the meat.

Perfect for Gatherings or Make-Ahead Meals

One of the best things about this recipe is its make-ahead potential. In fact, the flavor often improves when the dish is cooked a day in advance. After cooking, allow the ribs to cool in the sauce, then refrigerate. The next day, skim off any solidified fat, reheat gently, and serve. This method also makes it easier to handle the sauce, as it will thicken slightly and cling beautifully to the meat.

For gatherings, you can keep the ribs warm in a covered Dutch oven in a low oven or even in a slow cooker on the “keep warm” setting, making it easy for guests to help themselves.

Tips for Success

1. Choose the Right Ribs – Bone-in short ribs have more flavor than boneless and help enrich the sauce. Look for meaty ribs with good marbling.

2. Don’t Rush the Sear – A deep, even sear on all sides is crucial for maximum flavor.

3. Low and Slow Wins – Keep the braise at a gentle simmer, not a boil, to ensure the meat stays tender.

4. Rest Before Serving – Letting the ribs sit in the sauce for at least 10 minutes after cooking helps meld the flavors.

Wine Pairings

This dish pairs beautifully with wines that can stand up to its richness:

• Red Bordeaux – Classic pairing with beef, offering tannins that cut through the fat.

• Cabernet Sauvignon – Bold enough to match the depth of the sauce.

• Malbec – Fruity and smooth, complementing the ale’s malty sweetness.

If you prefer beer with beer-braised dishes, serve the same smooth ale you used in cooking for a harmonious match.

Nutritional Perspective

While this recipe is indulgent, it’s also balanced by the presence of vegetables and walnuts, which add fiber, vitamins, and healthy fats. A portion served with mash and greens makes for a hearty but satisfying meal that needs no extra frills.

Final Thoughts

Jamie Oliver’s Beef Short Ribs recipe is proof that comfort food doesn’t have to be complicated. With a handful of pantry staples, a good cut of beef, and a few hours of patient cooking, you get a dish that tastes like it’s been simmering in a professional kitchen all day. The combination of tender meat, velvety sauce, and creamy mash is pure, rib-sticking bliss—a reminder that sometimes, the best meals are the ones that take their time.

Whether you serve it for a family Sunday dinner or as the centerpiece of a cozy dinner party, these short ribs will leave everyone at the table warm, satisfied, and probably asking for seconds.