Braised Beef Short Ribs Recipe

Braised Beef Short Ribs Recipe

Learn how to cook hearty braised beef short ribs from Lock ‘n’ Load Bistro’s Head Chef, Phil Dudley.

By Lucy Stephens | 10th June 2015

Winter is all about slow-cooking, and we’ve got the recipe for a winter-warmer that’ll warm you up from top to toe!

Test out your cooking skills with this delicious recipe from Lock'n'Load's head chef Phillip Dudley for braised beef short ribs with parmesan polenta, onion jam, and a red wine jus.


For the braised beef:
-    beef short ribs (enough for the whole family)
-    1 x brown onion, diced
-    1 x carrot, diced
-    1 x celery stem, diced
-    3 x bay leaves
-    1/3 cup red wine
-    2/3 cups beef stock

Parmesan Polenta:
-   1/2 cup vegetable stock
-   1/2 cup water
-   1/2 cup polenta
-   1 Tbsp parmesan cheese
-   1 Tbsp mascarpone cheese

Onion Jam:
-    1 x brown onion, sliced
-    olive oil
-    thyme
-    brown sugar
-    red wine vinegar


For the beef ribs:
Put beef ribs in a slow cooker with onion, carrot, celery, bay leaves, red wine and beef stock. Cover and cook on low setting for a minimum of six hours.

For the sauce:
Remove the ribs from the cooking juices, strain and place sauce back on the stove until reduced to thick consistency for the red wine jus.

For the Parmesan Polenta:
Bring vegetable stock and water to the boil in a saucepan. Add polenta until thickened, finely grate in parmesan cheese and add some mascarpone for thickness. Season to taste.

For the onion jam:
Sweat off a finely sliced onion in a pan with some olive oil. Add some thyme, brown sugar and red wine vinegar. Continue cooking until jam consistency is reached.

Assemble dish with beef ribs on a bed of polenta. Cover with onion jam and drizzle with red wine jus.

Alternatively, you can try Phil’s braised beef short ribs on the Lock ‘n’ Load Bistro’s new winter menu

Lock'n'Load Bistro
142 Boundary St, West End
P 3844 0142


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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).


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