Few cuts offer the depth of flavor and tenderness of slow-cooked short ribs. This dish brings together rich, hearty flavors using high-welfare, British heritage breed beef, creating a meal that feels both comforting and indulgent.

For this recipe, we’re using Swaledale Butchers’ beef short ribs, sourced from small, family-run farms in the Yorkshire Dales. Their cattle are grass-fed and slow-grown, allowing the meat to develop a naturally deep, complex flavor. Dry-aged for a minimum of 28 days, the result is beef that is beautifully tender and perfect for slow cooking.

Why Swaledale Butchers?

Swaledale works with native breed livestock and supports regenerative farming practices, ensuring both quality and sustainability. Their beef short ribs are well-marbled, breaking down slowly during cooking to create succulent, fall-apart meat with a deep, rich taste.

Whether braised, roasted, or smoked, these ribs highlight the best of traditional British butchery, bringing out the natural flavors that come from carefully reared, dry-aged beef.

Ingredients

For the Beef Short Ribs & Gravy

For the Buttery Mashed Potatoes

  • 3-4 large British potatoes, peeled
  • 1 tbsp butter
  • Salt & pepper to taste

For the Honey-Glazed Carrots

  • 2 large British carrots, chopped
  • 1 tbsp honey

For the Broccoli

  • 1 head of British broccoli, cut into florets

Method

1- Sear the Short Ribs

  • Heat a large pan over medium-high heat and sear the beef short ribs until browned on all sides. This step locks in flavor and creates a rich base for the gravy.
  • Remove the ribs and set aside.

2- Build the Flavour Base

  • In the same pan, add the diced onion and garlic, frying for 2 minutes until softened.

3- Slow-Cook the Ribs

  • Transfer the ribs, onion, and garlic to a slow cooker.
  • Add beef stock, red wine, brown sugar, Worcestershire sauce, tomato paste, thyme, soy sauce, paprika, salt, and pepper.
  • Cook on low for 6-8 hours or until the meat is tender and falling off the bone.

4- Make the Gravy

  • Remove the ribs from the slow cooker and set aside.
  • Sift the cooking liquid through a strainer to remove onions and any lumps.
  • Pour into a fat separator, removing excess fat before transferring to a saucepan.
  • Bring to a boil, then slowly add a mixture of 2 tbsp cornflour mixed with 75ml cold water to thicken.
  • Stir well, adding more cornflour if you like a thicker gravy.

5- Prepare the Mash

  • Boil peeled potatoes for 15-25 minutes, depending on size, until fork-tender but not mushy.
  • Drain and let rest for a few minutes before mashing or passing through a potato ricer. (We love our potato ricer and highly recommend buying one for extra creamy & smooth mash)
  • Add 1 tbsp butter, stirring until smooth. Season with salt & pepper to taste.

6- Roast the Carrots

  • Preheat an air fryer or oven to 170°C.
  • Roast chopped carrots for 15 minutes, then drizzle with honey and cook for a further 3 minutes.

7- Steam the Broccoli

  • Boil or steam broccoli florets for 3-5 minutes until just tender.

Bringing It All Together

Plate up the tender short ribs over buttery mash, drizzle with rich, homemade gravy, and serve with honey-glazed carrots and steamed broccoli on the side. The result? A deeply satisfying meal, bursting with local, high-quality flavors and the kind of slow-cooked comfort food that’s hard to beat.

Why This Dish Stands Out For Us

✅ Uses high-welfare, locally sourced British beef
✅ Slow-cooked for maximum tenderness & deep flavor
✅ Perfect balance of rich beef, creamy mash, and fresh veg
✅ A restaurant-quality meal you can easily make at home

If you want to cook with the best British beef available, check out Swaledale Butchers—they’re committed to keeping traditional British farming alive and delivering exceptional, ethically sourced meat straight to your door.

Let us know if you try this recipe—we’d love to see your creations!

Written by Tania Coxon and Samuel Tallon

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