Marinated Slow-Cooked Short Ribs Recipe

Rich, fall-apart beef with a glossy, flavour-packed glaze — few winter meals compare to a perfectly braised short rib. And when you start with Matangi’s Premium grass-fed Angus short ribs, you’re already halfway to something memorable.

This is your go-to guide for cooking short ribs at home, using our secret marinade method that balances depth, acidity, and sweetness — perfect for a slow roast or Dutch oven braise.

Why Short Ribs Are So Good (Especially in Winter)

Beef short ribs are cut from the plate or chuck, leaving a thick layer of meat on the bone — full of flavour, marbling, and collagen. When cooked low and slow, the fat renders down, and the meat becomes incredibly tender.

Our slow-cooked ribs are especially rewarding during colder months, when hearty, slow-simmered meals hit the spot.

The Cut: Matangi Premium Beef Short Ribs

Our short ribs are:

100% grass-fed and dry-aged for intensified flavour
Generously marbled, perfect for long, moist cooking
Expertly prepared at our Hastings Butchery, vacuum-sealed and ready to go

You can shop Low & Slow beef directly through our online store or pick it up in person from our Butchery and Showroom in Heretaunga Street East, Hastings.

Delicious Short Rib Marinade

This marinade hits all the right notes: salty, sweet, tangy, and umami — helping the ribs develop a rich glaze and deep internal flavour.

Ingredients:

½ cup soy sauce
¼ cup brown sugar or maple syrup
2 tbsp apple cider vinegar or red wine vinegar
2 tbsp tomato paste
1 tbsp Dijon mustard
4 cloves garlic, crushed
1 thumb ginger, grated
1 tsp smoked paprika
Fresh black pepper
Optional: 1 tsp chilli flakes for heat

Combine all ingredients in a bowl and stir until well mixed.

Cooking Method: Slow Oven Braise

This recipe uses the oven for ease, but it works well in a slow cooker too.

Ingredients:

1–1.5kg Matangi Premium Short Ribs
1 onion, sliced
2 carrots, chopped
1 cup beef stock
Short Rib Marinade

Instructions:

Marinate the ribs overnight in the fridge (or at least 4 hours).
Preheat oven to 150°C (fan bake or conventional).
Sear the ribs in a hot pan until browned on all sides. Remove and set aside.
Sauté onion and carrot in the same pan for 5 mins, then transfer to a large baking dish or Dutch oven.
Add ribs, pour over marinade and stock. Cover tightly with lid or foil.
Braise for 3–4 hours, until the ribs are tender and the meat pulls away from the bone.
Reduce the sauce on the stove if needed, or spoon over as is.

What to Serve With Short Ribs

Short ribs are bold — they love contrast and freshness. Try serving them with:

Creamy mashed kūmara or cauliflower purée
Polenta or cheesy mash
Steamed greens with lemon
Pickled red onions or herbed yoghurt to cut the richness

Storage & Leftovers

These ribs reheat beautifully. Leftovers can be:

Shredded for tacos or sliders
Tossed through pasta with sauce
Added to a grain bowl with roasted veg and greens

You can also freeze cooked ribs in their sauce for a ready-to-go winter meal.

Final Thoughts

If you’ve never made short ribs before, now’s the time to try. With a bit of patience, they deliver maximum reward — especially when you start with quality.

Our short ribs recipe has become a customer favourite for good reason: it’s hearty, easy, and deeply satisfying. Add it to your weekend cooking list, and don’t be surprised if it becomes a winter ritual.