Description
Tender and flavorful red wine braised short ribs slow-cooked in a rich sauce made with red wine, beef stock, aromatic vegetables, and herbs. This comforting dish is perfect for a special dinner and pairs wonderfully with creamy mashed potatoes and steamed broccolini.
Ingredients
Scale
Short Ribs
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables & Sauce
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Serving suggestions
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for braising the short ribs.
- Season the beef: Sprinkle salt and freshly cracked black pepper evenly over all sides of the beef short ribs to enhance their flavor.
- Sear the beef: Heat the olive oil in a large, heavy-based, ovenproof pan over medium-high heat. Brown the beef short ribs in batches for 2–3 minutes per side until they develop a golden crust. Remove the ribs and set aside on a plate.
- Add the vegetables: Reduce the heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes until the vegetables soften and release their aromas.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir until incorporated. Pour in the red wine and cook, stirring regularly, for 3–4 minutes to reduce slightly. Add beef stock, thyme sprigs, oregano, and bay leaves, then return the seared short ribs to the pan, submerging as much meat as possible. Bring the mixture back to a simmer.
- Bake: Cover the pan with a lid or double layer of foil. Transfer it to the preheated oven and braise for 3 hours, or until the meat is very tender and can be easily pulled apart with forks. Check halfway through cooking and turn the ribs if one side appears dry.
- Serve: Plate the short ribs alongside mashed potatoes and steamed broccolini. Spoon the braising juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper for a flavorful finish.
Notes
- The bone-in short ribs cut are preferred for richer flavor and tenderness. Opt for 1.2–1.5 kg total weight for 4 servings.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for the braising liquid to impart deep flavor.
- Turning the meat halfway through cooking helps ensure even braising and prevents drying.
- This dish is ideal for making ahead; the flavors improve when reheated.
- Pair with creamy mashed potatoes and steamed broccolini for a balanced meal.
