The Ultimate Comfort Dinner: Slow-Roasted Short Ribs

Nothing transforms a kitchen quite like the aroma of a slow-braised main course simmering away in the oven. Crafting a restaurant-quality dish at home is all about patience, high-quality ingredients, and a few pro-chef foundational techniques.

This masterclass recipe for Slow-Roasted Short Ribs—developed by Executive Chef Mohammaed Khawaldeh of Radisson Blu Hotel Lagos, Ikeja—yields four portions of incredibly rich, melt-in-your-mouth beef that effortlessly falls away from the bone.

Kitchen Essentials & Safety

Before turning on the stove, keep these essential professional kitchen guardrails in mind:

• Freshness First: Always inspect the quality and freshness of your raw meats and produce before starting.
• Tool Safety: Use utmost care when handling sharp chef knives and any motorized kitchen tools during your prep work.
• The Pro Standard: If you are cooking in a professional environment, ensure your sous chef checks the final quality before it heads out to the guests. For home cooks, keep the finished ribs in a warm holding environment (preferably above 75°C) if you aren’t serving them immediately.

Ingredients You’ll Need

The Protein

• 1.000 kg Beef short ribs

The Aromatics & Vegetables

• 0.800 kg Red onions, sliced
• 0.100 kg Garlic cloves, crushed
• 0.040 kg Shallots, skinned and kept whole
• 0.020 kg Celery sticks, chopped
• 0.080 kg Carrots, chopped

The Braising Liquid & Seasonings

• 0.500 ml Olive oil (for searing)
• 0.450 ml Beef stock (plus extra if needed)
• 0.100 ml Red wine
• 0.056 ml (approx. 1 tbsp) Worcestershire sauce
• 0.050 kg Fresh rosemary sprigs
• 0.010 kg Bay leaves
• 0.050 kg Salt and freshly ground black pepper

Step-by-Step Cooking Method

Step 1: Prep and Season

Preheat your oven to 180°C. Take your short ribs out of the refrigerator and let them come up to room temperature. Trim away any excessive exterior fat, then pat the meat completely dry with kitchen paper. Generously coat all sides of the ribs with salt and freshly ground pepper.

Step 2: The Perfect Sear

Heat your oil in a heavy pan over medium-high heat. Sear both sides of the short ribs until they develop a deep, golden-brown crust. Once beautifully browned, transfer the ribs into a large casserole dish and set them aside.

Step 3: Build the Flavor Base

In the exact same pan—utilizing the leftover rendered fat and oil—fry your sliced red onions. Toss in the chopped celery and carrots, sautéing them lightly to pick up the browned bits from the bottom of the pan. Transfer all the vegetables into the casserole dish with the meat.

Step 4: Add the Braising Liquids

Pour the beef stock, red wine, crushed garlic, whole shallots, fresh rosemary sprigs, Worcestershire sauce, and bay leaves directly into the casserole dish.

Chef’s Tip: Check the fluid level. The short ribs should be almost completely submerged in the liquid. If they aren’t, pour in a little extra beef stock until they are properly covered.

Step 5: Low and Slow Roasting

Cover the casserole dish tightly and place it into your preheated oven. Let it braise undisturbed for 2 hours. At the 2-hour mark, carefully uncover the dish to check the liquid levels; if it has reduced too much, top it up with a splash more stock or wine. Pop it back in for another 30 minutes.

The ribs are ready when the meat is intensely tender—you should be able to cleanly slice it with a blunt knife as it falls off the bone.

Step 6: Finish the Gravy

Remove the tender ribs from the liquid. Pour the remaining braising liquid through a sieve to separate the smooth gravy from the solids. If your liquid ratios were spot on, it should already be rich and thick. If it needs more body, simply dissolve ½ tsp of cornstarch in a splash of cold water, stir it into the strained sauce, and simmer in a pan until thickened to your liking.

How to Serve

Taste your finished gravy one last time to adjust the seasoning, checking that the color, texture, and thickness are perfect. Plate up the short ribs alongside a generous helping of rich, buttery mashed potatoes and your favorite roasted vegetables, drizzling the glossy reduction over everything.

_{This recipe by Executive Chef Mohammaed Khwaldeh was published in Travels & Thrills magazine Vol. 2: Iss. 3 (Aug-Oct 2026).}