Description
This Red Wine Braised Short Ribs recipe features tender, slow-cooked beef short ribs simmered in a rich red wine and beef stock sauce, infused with aromatic vegetables and herbs. Perfectly seared and then oven-braised until the meat falls off the bone, it is served with creamy mashed potatoes and steamed broccolini for a comforting, gourmet meal.
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
Others
- 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
To Serve
- 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.
- Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor.
- Sear the beef: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Sear the short ribs in batches for 2–3 minutes per side until nicely browned. Remove and set aside on a plate.
- Add the vegetables: Reduce the heat to medium. Add onion, carrots, celery, and garlic to the same pan, stirring for 3–4 minutes until softened and aromatic.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Mix in the flour until dissolved. Pour in red wine and cook for 3–4 minutes, stirring frequently. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine, then nestle the browned beef back into the pan, submerging as much as possible in the liquid. Bring to a simmer.
- Bake: Cover the pan with a lid or double layer of foil. Place in the preheated oven and braise for 3 hours until the meat is tender and easily pulled apart with a fork. At the halfway point, check and turn the beef over if any side looks dry.
- Serve: Plate the short ribs alongside mashed potatoes and steamed broccolini. Spoon pan juices over top, and garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper if desired.
Notes
- Choose bone-in beef short ribs with a good ratio of meat to bone for the best flavor and texture.
- Use a full-bodied red wine, such as Cabernet Sauvignon or Merlot, for a rich braising liquid.
- The flour helps thicken the sauce; ensure it is fully incorporated to avoid lumps.
- Braising in the oven allows for even, gentle cooking that makes the meat tender and flavorful.
- Check the liquid halfway through cooking and turn ribs to prevent drying.
- This dish pairs wonderfully with creamy mashed potatoes and lightly steamed broccolini for a balanced meal.
