Best 3 Jamie Oliver Short Ribs Recipes

Indulge in a culinary journey with Jamie Oliver's tantalizing short ribs recipes, a symphony of flavors that will tantalize your taste buds. Embark on a flavor adventure with three delectable options: Braised Short Ribs with Red Wine, a classic dish that exudes comfort and richness; Sticky Short Ribs with Asian Spices, an exotic fusion of sweet and savory; and Short Ribs with Guinness and Mustard, a hearty and flavorful Irish-inspired creation. Each recipe promises a unique taste experience, catering to diverse palates and preferences. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure perfect results. Prepare to savor the tender, fall-off-the-bone short ribs, complemented by aromatic sauces and delightful sides, all brought together in a culinary masterpiece that will impress your family and friends.

Here are our top 3 tried and tested recipes!

BARBECUE RIBS

Barbecue ribs image

Provided by Christina Mackenzie

Categories Mains Jamie Magazine Pork Alfresco Father's day BBQ food

Time 1h45m

Yield 4-6

Number Of Ingredients 12

Ingredients

olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)
MARINADE
1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

Steps:

Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Nutrition Facts : Calories 737 calories, Fat 50.4 g fat, SaturatedFat 17.9 g saturated fat, Protein 54.1 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 15.2 g sugar, Sodium 2.3 g salt, Fiber 0 g fibre

BBQ BEEF SHORT RIBS

BBQ beef short ribs image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Provided by Jamie Oliver

Categories Mains Beef Dinner Party Father's day American BBQ food

Time 8h15m

Yield 6

Number Of Ingredients 20

Ingredients

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions, in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot, with leaves
6 medium carrots
¼ of a white cabbage
300 g kale, green and purple, if possible
BBQ SAUCE
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

Preheat the oven to 100ºC/212ºF/gas ¼.
Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre

SPICY PORK RIBS

Spicy Pork Ribs image

These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.

Provided by Jamie Oliver

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

Tips for Making Jamie Oliver's Short Ribs:

Choose the right ribs: Opt for short ribs that are well-marbled with fat, as this will help keep them moist and flavorful during cooking.
Season the ribs generously: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices, to flavor the ribs. This will help create a delicious crust on the outside and tender, juicy meat on the inside.
Cook the ribs low and slow: Braising or slow-cooking the ribs is the best way to achieve fall-off-the-bone tenderness. Cook the ribs for at least 2-3 hours, or until the meat is easily pierced with a fork.
Use a variety of liquids: Don't just use water or broth to braise the ribs. Adding other liquids like wine, beer, or cider will help add flavor and depth to the sauce.
Don't forget the vegetables: Adding vegetables to the braising liquid will help create a flavorful sauce and make the meal more nutritious. Some good options include carrots, celery, onions, and garlic.
Serve the ribs with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all great options for serving with short ribs.

Conclusion:

Jamie Oliver's short ribs recipe is a delicious and easy-to-follow dish that is perfect for a special occasion or a casual weeknight meal. By following the tips above, you can make sure that your short ribs turn out tender, flavorful, and fall-off-the-bone delicious. So next time you're looking for a hearty and satisfying meal, give this recipe a try.