The Allure of Beef Ribs: An Elegant Indulgence for the Modern Food Lover
There’s something timelessly luxurious about beef ribs, that slow, almost meditative ritual of braising meat until it melts into velvet, the aroma of red wine and herbs winding through the kitchen.
A dish once confined to rustic winter tables has ascended to Michelin-starred heights, and with the right technique, it can be the centrepiece of a refined dinner at home.
Inspired by the extraordinary chefs at Fallow, whose red wine-glazed short ribs are served at their two-Michelin-starred restaurant, this is your complete guide to beef ribs done right, with grandeur, with balance, and with undeniable indulgence.
What Are Beef Ribs, Really?
Beef ribs come from the rib section of the cow and are celebrated for their robust flavour, rich marbling, and silky texture when cooked low and slow.
In the UK, the most braise-worthy cut is the short rib, thick, meaty, and laced with collagen and bone that melt into a deep, glossy sauce when treated with care.
Are Beef Ribs the Same as Short Ribs?
They are closely related.
Short ribs are a type of beef rib, typically cut across the bone into rectangular chunks. These are the preferred choice for braising thanks to their texture, structure, and fat content.
While the terminology can vary between countries, in the UK, “short ribs” are what you want when shopping for beef ribs to cook low and slow.
Why Is It So Hard to Find Beef Ribs in the UK?
Beef ribs aren’t always easy to find on supermarket shelves. Here’s why:
- They’re often reserved by butchers for chefs or special orders
- Supermarkets focus on faster-selling steaks and roasts
- Proper short rib cuts require more butchery time and skill
Top tip: Visit a quality butcher and ask for bone-in short ribs, ideally cut to fit your casserole or Dutch oven.
What Is the Best Cooking Method for Beef Ribs?
Without question: braising.
Slow-cooking the ribs in a rich, reduced sauce allows the connective tissue and collagen to gently break down, creating fall-apart tenderness and an umami-rich sauce with an almost velvety mouthfeel.
Fallow’s red wine-glazed short ribs remain a shining example, a one-pot wonder that layers flavour, texture, and aroma into an unforgettable dish.
How Long to Cook Beef Ribs in the Oven?
There are two sublime paths:
- Overnight Luxury:
- 85°C for 8–10 hours, the slowest, softest, silkiest result
- Evening Perfection:
- 140°C for 3½–4 hours, deeply tender, ideal for dinner parties
Let the meat rest in the braising liquid for 30–45 minutes post-bake to ensure maximum juiciness.
How to Cook Beef Ribs in the UK (Step-by-Step Recipe)
Ingredients
For the Short Ribs:
- 4 short ribs, bone-in (about 1.5–2 kg total)
- 2 bottles red wine (something you’d drink, not cooking wine)
- 30 ml vegetable oil
- Plain flour, for dredging (seasoned with salt and pepper)
- 4 shallots, peeled and halved
- 2 medium carrots, roughly chopped (2–3 cm pieces)
- 2 celery ribs, roughly chopped
- 1 small leek, roughly chopped
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 1.5 L good-quality beef stock (homemade or store-bought)
- 2 bay leaves
- 1 sprig thyme
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper, to taste
For the Celeriac Purée:
- 1 medium celeriac, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 500 ml milk
- Salt, to taste
- Knob of butter, for finishing
Method
- Reduce the Wine: Pour the wine into a large saucepan. Bring to a gentle boil and reduce by half until slightly syrupy and sweet. Set aside.
- Brown the Short Ribs: Preheat oven to 140°C (275°F), Pat the ribs dry, season, and dredge lightly in seasoned flour, Heat oil in a heavy, ovenproof pot. Sear ribs on all sides until deeply golden. Remove and set aside.
- Sauté the Vegetables: Tip off excess fat, leaving 1 tbsp in the pot, Add shallots and cook until lightly caramelised. Add carrots, celery, leek, and garlic, Cook until golden, scraping up any fond from the base, Stir in tomato paste and cook for 2 minutes.
- Deglaze & Braise: Pour in reduced wine to deglaze, scraping the pan clean, Return ribs and juices to the pot, Add enough beef stock to almost cover the ribs, Tuck in bay leaves and thyme. Cover with a cartouche.
- Braise in the oven for 3½–4 hours, until tender and falling from the bone.
- Rest & Strain: Cool the ribs in the liquid for 30–45 minutes, Remove ribs gently. Strain the braising liquid through a fine sieve and discard the veg, Skim fat if desired, but leave some for flavour.
- Finish the Sauce: Simmer the strained liquid until slightly thickened and glossy, Whisk in mustard and vinegar to balance sweetness. Season to taste.
- Make the Celeriac Purée: Simmer celeriac and potatoes in milk with a pinch of salt until tender, Blend with butter until smooth, silky, and glossy.
To Serve
- Spoon a bed of celeriac purée onto each plate.
- Nestle a short rib on top.
- Generously spoon over the glossy red wine sauce.
- Optional: Garnish with braised celery ribbons or a flourish of thyme.
Fallow’s Braised Short Ribs Video
Their method is a masterclass in patience and precision. You’ll see the rich sauce develop from the first caramelised shallot to the final reduction, layered flavour in every step.
The Ceremony of Beef Ribs
Beef ribs are more than a meal, they’re a statement. A return to depth, to intention, to the joy of making something slowly, beautifully, and with heart.
Whether you serve them on a weeknight for comfort or at a dinner party for applause, these ribs will always impress.
So light a candle. Pour the wine. And let the magic of slow cooking begin.