Skip to main content

Braised beef short ribs

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 1 serve veg or fruit

Beat the weeknight rush with these double-batch braised beef short ribs. Enjoy half now, then freeze the rest for an easy meal later.

  • Serves8
  • Cook time4 hour 30 minutes
  • Prep time15 minutes
Braised beef short ribs


  • 2 tsp olive oil
  • 2kg Coles Australian No Added Hormones Beef Short Ribs
  • 2 small brown onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 200g cup mushrooms, quartered
  • 6 garlic cloves, crushed
  • 2 tbs tomato paste
  • 2 cups (500ml) salt-reduced beef stock
  • 2 cups (500ml) red wine or extra salt-reduced beef stock
  • 2 tbs balsamic vinegar
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 1 1/2 tbs cornflour

Nutritional information

Per serve: Energy: 1240kJ/297 Cals (14%), Protein: 29g (58%), Fat: 10g (14%), Sat Fat: 4g (17%), Sodium: 321mg (16%), Carb: 7g (2%), Sugar: 5g (6%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 3-4 mins or until browned all over. Transfer to a slow cooker.

  2. Step 2

    Add the onion, carrot, celery and mushroom to the pan. Cook, stirring, for 8-10 mins or until vegetables soften and start to brown. Add the garlic and cook for 1 min or until aromatic. Stir in the tomato paste, stock, wine or extra stock, vinegar, bay leaves, thyme and rosemary. Season and bring to the boil. Pour over the beef in the slow cooker. Cover and cook for 4 hours on high (or 8 hours on low) or until the meat is falling off the bone.

  3. Step 3

    Transfer the beef to a plate. Combine the cornflour and 2 tbs sauce from the slow cooker in a heatproof bowl. Stir the cornflour mixture into the remaining sauce in the slow cooker. Shred the beef and discard bones. Stir beef into the sauce in the slow cooker. Transfer half the beef mixture to an airtight container. Cool. Place in the fridge for up to 3 days or freeze for up to 3 months. Serve the remaining beef mixture.

Recipe tip

Serve with thyme leaves, rosemary sprigs, wilted greens and polenta

Use the remaining portion of braised beef to make an irresistible beef ragu pasta – stir through cooked pappardelle with baby spinach leaves, grated parmesan and chopped parsley.