James Martin Slow-Cooked Short Ribs

Let me tell you something straight — these short ribs? They’re not just food, they’re a full-on experience. I made them the first time on a drizzly Saturday when the world felt like a grey jumper. Four hours later, the kitchen was full of this rich, sticky scent that practically hugged me before I even opened the oven.

There’s a kind of quiet pride that comes with slow-cooked food. You’re not rushing anything. You’re layering flavour, stirring sauce, maybe sipping wine (strictly for cooking purposes, of course). By the time you spoon that silky meat onto a bed of creamy, herby mash and finish it with crispy garlic chips? You feel like you could run your own bistro. Honestly, you’ll want to frame the plate.

Why You’ll Love It

• The beef practically falls off the bone — no knives needed.
• That sticky glaze? Sweet, citrusy, savoury, a tiny bit boozy — unreal.
• Mashed potatoes get upgraded with a herby green twist. Comfort food but posh.
• Garlic crisps are weirdly addictive. You’ll make extra next time, promise.
• It makes enough for a dinner party — or four days of smug leftovers.
• Slow-cooked vibes mean you can chill while it does its thing.

Ingredients

For the short ribs:

• 2kg beef ribs
• 1 onion
• 2 carrots
• 1 whole bulb garlic
• 1 small bunch parsley
• Enough water to cover
• A few peppercorns
• 10 star anise
• 2 cinnamon sticks

For the sauce:

• 100g marmalade (the chunky kind is best)
• 200ml soy sauce
• Juice and zest of 2 oranges
• 350ml tomato ketchup
• 50ml brandy
• 200ml veal juice (or rich beef stock)

For the mash:

• 6 large baking potatoes
• 100g butter
• 100ml double cream
• 1 bunch parsley, blanched and puréed

For the garlic crisps:

• 1 bulb garlic, peeled and thinly sliced
• Vegetable oil, for frying

How to Make It

Get the ribs simmering:

Toss your ribs in a big pot with the onion (peeled but halved), carrots, garlic bulb (whole), parsley, peppercorns, star anise and cinnamon sticks. Cover with water, bring to a simmer, and let it go low and slow for 3 hours. Don’t peek too much — let the magic happen.

Build the dream sauce:

While the ribs bubble away, combine the marmalade, soy sauce, orange zest and juice, ketchup, brandy, and veal juice in a saucepan. Bring it to a low simmer and stir now and then. The smell? Honestly criminal.

Roast it to glory:

Once the ribs are tender, lift them carefully into a roasting dish. Pour that gorgeous sauce over the top and roast at 180°C (fan 160°C) for about 30 minutes. It’ll start to caramelise and cling to the meat. You’ll want to eat it straight from the tray, but try to hang on.

Mash with flair:

Bake your potatoes (yep, bake — it makes them fluffier) at 200°C for about an hour. Scoop out the insides, mash with butter and cream, then fold in your parsley purée. It turns the whole thing a pale green and tastes like spring wrapped in comfort.

Fry those garlic crisps:

Heat your oil in a small pan. Drop in the garlic slices and watch them like a hawk — they go from golden to burnt very quickly. As soon as they’re golden, pull them out and drain on paper towel. Try not to eat them all before serving.

Assemble like you mean it:

Spoon a generous heap of mash onto a warm plate, top with a couple of ribs, drizzle with that sticky sauce, and crown with garlic crisps. Add a sprig of parsley if you’re feeling fancy.

Common Mistakes and How to Dodge Them

My ribs are chewy, what happened?
They didn’t simmer long enough. Give them the full time — collagen takes patience.

My sauce tastes too salty.
Soy sauce can be punchy. Use low sodium or balance with more orange juice or a dash of water.

Garlic crisps burnt in a flash!
Yep, they cook fast. One minute they’re golden, next they’re bitter. Stay close and have tongs ready.

Mash is gluey.
Don’t overmix! Mash gently and add cream while the potatoes are warm — it helps them stay light.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze ribs and sauce together for up to 3 months. Defrost overnight in the fridge.
• Reheating: Warm gently in the oven at 160°C for 20 mins or in the microwave in short bursts with a splash of water or stock.

Frequently Asked Questions

Can I use a different cut of meat?
Sure can. Beef cheeks or chuck steak also work well. Just cube them and simmer as instructed.

What’s a good side if I skip mash?
Creamy polenta, crusty bread, or even roasted cauliflower would work beautifully.

Is it boozy?
The brandy simmers off but adds a lovely depth. You can skip it if needed — no one will shout.

Can I make this ahead?
Absolutely. The flavour deepens overnight. Just reheat gently and crisp up the garlic fresh.

Nutrition Facts (Per Serving)

• Calories: 393
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 123mg
• Sodium: 509mg
• Potassium: 415mg
• Carbohydrates: 0g
• Sugar: 0g
• Protein: 41g

Try More James Martin Recipes:

• James Martin Chicken Bonne Femme
• James Martin Slow Roast Shoulder Of Pork
• James Martin Smoked Haddock Risotto