Nigella Beef Short Ribs Recipe [GUIDE]

Ah, Nigella Lawson. Her recipes are like a warm hug on a plate. She’s the kind of cook that makes you feel like you could create magic in the kitchen, even if you’re a bit of a novice. Her beef short ribs recipe is a perfect example of that. When you think of short ribs, you probably think of something rich and deeply comforting. And that’s exactly what this dish is: a big, bold flavor bomb that’s as tender as a love letter and just as satisfying.

The beauty of this recipe is in the simplicity. The short ribs themselves become fall-apart tender, bathing in a lush, slightly sweet and savory sauce made from basic ingredients you likely already have in your pantry. The slow braising transforms these humble cuts of meat into something truly special. The ribs melt in your mouth and the sauce becomes a syrupy, glossy goodness that you’ll want to pour over everything, even if you’re just eating them with some mashed potatoes or crusty bread.

I first made these when I had a bunch of friends over for dinner and wanted something that would impress but wouldn’t require me to spend the entire day in the kitchen. Short ribs fit the bill perfectly. They look impressive and when you take them out of the oven, you’re met with the most intoxicating aroma. It’s a dish that practically makes the room smell like a cozy, comforting haven.

Nigella Beef Short Ribs Recipe

Ingredients Needed

Nigella keeps it relatively simple and that’s one of the things I love about this recipe. She doesn’t ask for anything too obscure. You probably have most of these ingredients in your kitchen right now. or at least, you can easily find them. Here’s what you’ll need:

• Beef short ribs (about 1.5-2kg / 3.3-4.4 pounds): This is the star of the show. I’ve tried using different cuts of beef in this recipe but the short ribs really take it to the next level with their marbled fat. The fat is key. it’s what makes the meat so tender and juicy.
• Olive oil: For browning the ribs. It helps lock in all that flavor before the long, slow braise.
• Red onions (2 large, sliced): You’ll caramelize these along with the ribs. They melt down into the most deliciously sweet and savory foundation for the sauce.
• Garlic (4 cloves, crushed): Garlic is always a must. It adds depth to the sauce and complements the beef beautifully.
• Tomato purée (3 tbsp): This brings a bit of richness and depth to the sauce. It’s a very Nigella move, to add a bit of tomato to something that could otherwise lean too savory.
• Red wine (500ml / 2 cups): This is where the magic happens. Red wine is not just for drinking! It infuses the sauce with deep flavor. I’ve used Merlot and Cabernet Sauvignon with good results but really, pick whatever red you enjoy drinking (don’t go for the cheap stuff, though. it’ll affect the sauce).
• Beef stock (500ml / 2 cups): A rich beef stock really pulls the dish together. You can use homemade or store-bought but I find the homemade version adds that extra oomph.
• Honey (2 tbsp): Here’s where you get a tiny bit of sweetness to balance the savory elements. Honey makes the sauce glossy and adds a subtle sweetness that’s just right.
• Soy sauce (2 tbsp): For umami, that magical savory flavor that makes everything better.
• Thyme (2-3 sprigs): Fresh thyme adds a little herbal freshness that cuts through the richness of the beef.
• Salt and pepper: To taste, obviously.

Equipment Needed

This is a simple dish but you’ll need a couple of essential tools to get it right. It’s not like you need to go out and buy fancy gadgets but there are a few things I’ve found make a huge difference when I’m cooking it.

• A large Dutch oven or heavy-based pot: This is key for searing the ribs and then braising them slowly. I’ve made the mistake of trying to use a regular pot before and let me tell you, the heat distribution just isn’t the same. A good Dutch oven keeps everything even and ensures the ribs cook in a consistent environment.
• Tongs: You’ll need these for flipping the ribs as you brown them. Trust me, trying to use a fork will just make a mess of it. Tongs give you that precision without making your hands greasy.
• Sharp knife: For slicing the onions and garlic. You’ll want this job to be quick and easy.
• A spoon or ladle: For serving the sauce over the ribs at the end. It’s also perfect for scraping up any bits stuck to the pot that have all that concentrated flavor.
• Oven: This one’s obvious. The ribs need to cook slowly and an oven is best for that low-and-slow heat. If you’ve got a slow cooker, I bet it would work here too-but I love the texture you get from oven-braising.

Instructions To Make Nigella Lawson’s Beef Short Ribs

Alright, here’s where the magic happens. Trust me, when I first made this recipe, I was half-expecting something to go wrong. but nope, it was a breeze. Here’s how to do it:

1. Preheat the oven to 160°C / 325°F (or 150°C / 300°F if you’re using fan-assisted heat).
2. Brown the short ribs: Heat the olive oil in your Dutch oven over medium-high heat. Season your beef short ribs generously with salt and pepper, then sear them in batches until they’re deeply browned on all sides. This takes about 5-7 minutes per batch. Don’t rush this part; you want that lovely crust to develop. Once done, set the ribs aside on a plate.
3. Cook the onions and garlic: In the same pot, add a little more olive oil if needed and sauté the sliced onions until they’re soft and golden. This should take about 10 minutes. Add the crushed garlic and cook for another minute until fragrant.
4. Build the sauce: Add the tomato purée to the pot and cook it for about 2 minutes. It’ll thicken and darken which is a good sign. Pour in the red wine, scraping up all the delicious browned bits from the bottom of the pot with your spoon. Then add the beef stock, honey, soy sauce and thyme. Stir to combine.
5. Braise the ribs: Return the short ribs to the pot. Make sure they’re mostly submerged in the sauce. Cover with a lid and pop the pot into the preheated oven. Braise for 2.5-3 hours, turning the ribs once halfway through. They should be incredibly tender by the end and the sauce will be thickened.
6. Finish and serve: Once done, take the ribs out and set them aside on a platter. If you want a glossy finish to your sauce, you can skim off any excess fat (though I personally don’t bother, I love the richness). Then ladle the sauce over the ribs and serve.

What I Learnt

What I learned from making Nigella’s beef short ribs is that patience really is key. It’s so tempting to rush through the process or check on the meat every 30 minutes but the long, slow braise is what transforms this dish into something unforgettable. The flavors develop over time and the meat becomes tender beyond belief. I also realized how little you need to do once you’ve got everything in the pot-once it’s in the oven, you can just relax. It’s a dish you can prep in advance and enjoy at a leisurely pace which I love.

FAQs

What Makes Nigella Lawson’s Beef Short Ribs Recipe Special?

Nigella’s beef short ribs recipe stands out because of her use of rich, bold flavors. She combines slow-cooked, tender beef with ingredients like soy sauce, wine, and honey, resulting in a beautiful balance of savory, sweet, and umami notes. It’s like comfort food, but elevated, with a depth of flavor that’s just irresistible!

Can I Make Nigella’s Beef Short Ribs Recipe In Advance?

Absolutely! In fact, this dish tastes even better the next day because the flavors have more time to meld. You can prepare the short ribs, let them cool, and then store them in the fridge overnight. Just reheat them gently before serving, and you’ll have a meal that’s both time-saving and even tastier!

What Can I Serve With Nigella’s Beef Short Ribs?

Nigella’s beef short ribs are super versatile, but they pair especially well with mashed potatoes, roasted vegetables, or even a simple green salad. I love serving them with something that soaks up the rich sauce, like a good hunk of crusty bread or creamy polenta. It turns into a feast!