Braised Short Rib – Buttery Mash and baked Courgettes/Zucchini

As we head into the colder months, this easy Short rib slow cooker recipe will sooth every gripe a long week has thrown at you!

Super flavourful Beef Short rib, creamy mashed Potato, and charred Courgettes along with a rich punchy jus, make this one for the rotation.

Want more beef recipe’s? we got you!

Braised Beef Short Ribs with Mashed potatoes and Courgettes

Slow cooked, succulent, fall off the bone beef ribs with minimum effort.
Course Main Course
Cuisine British, english
Servings 4


  • 4 Meaty on the bone Beef Short Ribs
  • 6 Carrots chopped
  • 1 Onion diced
  • 4 Cloves of Garlic crushed
  • 1 Stick of Celery diced
  • 1 tbsp Tomato Puree
  • 500 ml Rich Beef Stock
  • 400 ml Red Wine Optional
  • 2 tbsn Redcurrant Jelly
  • 2 Bay Leaves
  • Salt
  • Pepper
  • Fresh Rosemary
  • Fresh Thyme
  • 6 Potatoes Large
  • 4 Courgettes/Zucchini sliced


  • Remove any silver-skin from your ribs, pat dry and season your ribs with plenty of salt, and black pepper.
    Add oil to a hot pan or skillet and sear your ribs on all sides but the bone side, your looking for a dark golden crust here.
    Remove from pan and set aside.
  • In the same pan and oil, fry off your onion, carrot and celery, after 5 mins add your garlic, cook for 30-40 seconds and add purée, mix and cook off for 2 mins. Add wine, stock, bay leaves and herbs, season well.
  • Add everything to slow cooker, place the ribs in the liquid and cook for 3-4 hours on high or 6-7 on low, then bone should slide out of the tender meat when done.
  • 30 minutes before your cook time is up, peel and boil in salted water, 6 large potatoes. Around 12-15 minutes until you can push a fork easily into the potatoes.
    Strain the potatoes and let steam dry for a few minutes.
  • Wash and slice your courgettes, I slice mine length ways into 6.
    Add to an oven dish, coat in olive oil and add salt, pepper, garlic salt, and your favourite seasoning powder.
    Place in a pre heated oven for 20 minutes at 180c/350f, turning half way.
  • Using a ricer or a masher, mash the boiled potato until smooth, add 3 knobs of melted butter, salt, garlic salt and finely chopped parsley, mix together thoroughly.
    For supper creamy mash, also add a splash of milk or a drop of cream and mix.
  • Remove the ribs gently and set aside, using a slotted spoon remove the carrots also and set aside.
    Pour the rest of the liquid into a pan and reduce until the sauce coats the back of a spoon. add a knob of butter and stir well.
  • To serve carefully add your mash, try to leave a well in the centre.
    Spoon in some of your carrots, add your beef rib on top. Place your courgettes to the side and pour over some of your sauce/jus.
    Garnish with chopped chives.
    You shouldn't need a lot of the sauce as its very very rich, but you can always fill a gravy boat and add to the table for those who want more.
Keyword Beef Taco, braised, Mashed potato, Short rib