Description
This Red Wine Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and aromatic herb sauce. Braised to perfection in the oven, the ribs become melt-in-your-mouth tender, enhanced by a savory mix of vegetables and a luscious pan sauce. Perfectly paired with creamy mashed potatoes and steamed broccolini, this dish makes for an impressive and comforting meal ideal for family dinners or special occasions.
Ingredients
Scale
Beef 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 & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Flavorings & Liquids
- 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) fan-forced to prepare for braising the short ribs.
- Season the beef: Sprinkle sea salt flakes and freshly cracked black pepper evenly over all sides of the short ribs to season well.
- Sear the beef: Heat extra-virgin olive oil in a large, heavy-based, ovenproof pan over medium-high heat. Brown the short ribs in batches for 2 to 3 minutes on each side until a golden crust forms, then set them aside on a plate.
- Add the vegetables: Reduce heat to medium and add diced onion, carrots, celery, and minced garlic to the same pan. Sauté for 3 to 4 minutes, stirring frequently until the vegetables soften.
- Add the remaining ingredients: Stir in tomato paste and cook for 1 to 2 minutes to deepen flavor. Sprinkle flour over the vegetables and stir until dissolved. Gradually pour in red wine, cooking and stirring for 3 to 4 minutes to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the short ribs to the pan, submerging as much meat as possible in the liquid. Bring to a gentle simmer.
- Bake: Cover the pan with a lid or tightly with foil and place in the preheated oven. Braise the short ribs for about 3 hours or until the meat is tender and can be easily pulled apart with two forks. Check halfway through cooking and turn the ribs to prevent drying on any side.
- Serve: Serve the braised short ribs hot alongside mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the ribs and garnish with extra thyme leaves and freshly cracked black pepper to finish.
Notes
- Bone-in short ribs are preferred for more flavor and tenderness.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for the best depth of flavor.
- The flour helps thicken the sauce; ensure it is well incorporated to avoid lumps.
- Turning the ribs halfway through braising prevents uneven cooking and drying.
- This dish pairs well with mashed potatoes to soak up the rich sauce and a green vegetable like broccolini for freshness.
- Leftovers can be stored refrigerated for up to 3 days or frozen for longer storage.
