Nigella Beef Short Ribs​ ​​Recipe

It was the kind of evening where you want something to hold a spoon to,wet leaves on the path, wind licking at the windows, and that particular hunger that isn’t just for food. Something heavier. Something that sticks to your ribs, literally and otherwise.

The craving hit mid-laundry, mid-chaos. And I remembered Nigella’s stout-braised short ribs. I’d seen her make them once with that signature calm,like the meat knew it was about to become magnificent.

How Nigella Makes It

Her method is classic, comforting. She starts by flouring and browning the ribs until they catch a bit at the edges. Then in goes the onion and garlic, the sizzle smelling like pub lunches and cold weather. She pours over a dark stout,inky and bitter, but just right for beef,and lets it all bubble with stock until the meat slumps into tenderness.

It’s slow Sunday cooking, the kind that makes you feel like someone’s home, even when you’re alone.

What I Did Differently

I didn’t have her patience,but I tried. I only had a can of Guinness left over from last winter’s stew, and my beef ribs were slightly smaller than hers. Still, I floured them like she did, seasoned them with a generous hand (a little extra pepper, because I always do), and browned them in the old enamel casserole pot I keep for recipes like this.

I used butter and olive oil together, the way mum used to, because butter alone can burn, and oil alone doesn’t smell like childhood. The onions softened just as the sky began to dim. I added the garlic a little late,forgot it in the chopping bowl,but it still sang once the beer hit the pan.

The stout hissed and frothed like it was casting a spell. I scraped up the brown bits, then poured in a rich beef stock I’d made last month and frozen in ice trays. Little domestic victories.

The Result (Honestly?)

It wasn’t elegant. The ribs slouched off the bone like they’d given up, in the best possible way. The sauce thickened slightly, not quite gravy, not quite soup. It clung to mashed potatoes like it belonged there. The kind of dinner you eat on the sofa, socks pulled high, no need for manners.

It reminded me of the first roast I ever ruined,burnt edges, dry centre, trying too hard. These ribs were the opposite: forgiving, slow, tender with time. I thought of Dad, who’d always say, “low and slow, like good jazz.”

How To Make Nigella’s Beef Short Ribs (With a Bit of Clara)

1. Season the meat: Dust the ribs in salt, pepper, and flour. Pat off the extra, but not too much—you want the flour to catch.
2. Brown the ribs: Use a mix of butter and oil. Let them brown until they smell nutty and stick a little. That’s flavour.
3. Soften the onions and garlic: After removing the ribs, soften sliced onions in the same pot. Add garlic when the onions are golden,not brown, golden.
4. Pour in the stout: Use the good stuff. Let it bubble. Scrape the bottom. The kitchen should start smelling like a proper pub in December.
5. Add the stock: Pour in rich beef stock. Return the ribs. Lid on, low heat. Leave it alone for two hours. Maybe more.

Gentle Advice from My Kitchen

• Use the stout you like to drink. If it’s too bitter in the glass, it’ll be bitter on the plate.
• Don’t rush the browning. That’s the flavour talking.
• If it’s too loose at the end, remove the lid and let it simmer down.
• Serve with mashed potatoes or soft polenta. Or even toast. Mum always said toast could rescue anything.

Fridge, Freezer & the Rest

It tastes even better the next day. Let it cool, skim the fat, and reheat gently with a splash more stock or water.

Freezes beautifully. I portion mine into little enamel tins, label them with whatever pen I can find, and forget them for a month. Then rejoice.

Try More Nigella Lawson Recipes:

• Nigella Lamb Ribs Recipe
• Nigella Millionaires Shortbread
• Nigella Chocolate Chip Shortbread Recipe ​