Slow Braise Thin Rib of Beef

Thin Rib of Beef
Thin Rib of Beef

If you prefer lamb to beef, then this is probably the beef dish you’ve been waiting for.  The lusciously moist, rich meat has much in common with roasted lamb.

I came across a cut of beef in the local Farmers Market which was unfamiliar to me – ‘Rising Beef’ it was called.  It looked just like a beef version of belly pork, with strips of fat-flecked meat in between thick strips of fat.  It was clearly a cheap cut and I was curious to see what I could do with it.  After a bit of research, I’m still none the wiser on ‘Rising Beef’, and I wish I’d taken the opportunity to ask the butcher, but I believe this is the actually the Thin Rib‘ of beef.  Often used for mincing, or for stewing steak,  the Thin Rib is a fatty, tough cut which benefits from long, slow cooking.  This isn’t a recipe which you can rush, but it doesn’t involve a lot of effort.  Once it’s in the oven, it just needs a little TLC and benefits from being cooked the night before.

The recipe below uses a mirepoix and standard braising techniques which I associate with traditional French cookery, and really brings out the best of this ‘peasant cut’.  Very rich – serve with Horseradish Mash & simple seasonal vegetables

Serves: 4



  • 600g Thin Rib of Beef, on the bone
  • 2 tbsp Vegetable Oil
  • 1 Onion, diced
  • 2 Carrots, diced
  • 2 sticks Celery, diced
  • 1 clove Garlic, choped
  • Dried Mixed Herbs
  • Salt & Pepper
  • 1 bottle good quality Red Wine
  • Boiling Water
  • concentrated Beef Stock (e.g., Knorr Stock Pot)


  • In a large casserole heat the oil until smoking and brown off the meat on all sides to seal, then set the meat aside
  • Turn down the heat and spoon off any excess fat.  Sweat the onions, celery, carrots & garlic for about 5 minutes, then stir in the herbs and a little Salt & Pepper
  • Lay the beef on top of the mirepoix, pour over the wine , add the beef stock and water to bring the level of liquid half way up the meat, then bring to the boil
  • Cover and transfer to a cool over, 130°C and cook very slowly for 6-8 hours, or as long as you can (you can cook at a slightly higher temperature but you’ll need at least 3 hours)
  • Check periodically, baste the meat and top up the liquid if it reduces too far
  • Remove the meat and leave to rest on a plate.  Drain the contents of the casserole through a sieve into a jug and allow the sauce to cool/settle, then skim off any excess fat
  • Check the seasoning of the sauce – adjust to taste.  The sauce should have reduced down nicely – if too concentrated, then dilute with water.  If too weak, reduce down in a pan
  • Most of the fat from the meat will have rendered away, leaving a number of discrete layers, which can be ‘pealed’ apart.  Take this opportunity to remove any unwanted fat, and cut up the meat into chunks
  • Serve with mashed horseradish potatoes and a sweat seasonal veg like swede and carrots.  Cover in the rich gravy


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7 Comments Add yours

    1. Aunty Greg says:

      james……if you slow slow slow roast it over a shallow bain marie, the steam puffs the meat away from the fat…hence rising rib…..
      (old lincolnshire recipie, inherited from my (now ex, thank F**k) Mother-in -Law)

      1. Sounds great – thanks, I’ll give that a try!

  1. Donnielass says:

    James… I came across this cut of meat recently at Welbeck farm shop. I was told it is called rising rib because the joint comes out of the oven bigger than it went in because the layers of fat expand. Apparently a London term, known more as short rib north of the Trent! Looking forward to trying your recipe.

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