Description
This Red Wine Braised Short Ribs recipe features tender, fall-apart beef slow-cooked in a rich red wine and herb-infused sauce. Braised in the oven with a mixture of aromatic vegetables, tomato paste, and beef stock, the ribs develop deep, robust flavors perfect for a comforting meal. Served alongside creamy mashed potatoes and tender steamed broccolini, this dish offers a satisfying balance of hearty and fresh elements.
Ingredients
Scale
Beef and Seasoning
- 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
Sauce and Vegetables
- 3 tbsp extra-virgin olive oil
- 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
Side Dishes
- 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. This ensures the oven is properly heated for braising.
- Season the beef: Generously sprinkle the sea salt flakes and freshly cracked black pepper all over the short ribs to enhance flavor before cooking.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. In batches, cook the short ribs for 2-3 minutes on each side until they develop a golden-brown crust. Remove the ribs and set aside on a plate.
- Add the vegetables: Reduce the heat to medium and add the finely diced onion, carrot, celery, and minced garlic to the same pan. Stir and cook for 3-4 minutes until the vegetables soften and become aromatic.
- Add tomato paste and flour: Stir in the tomato paste and cook for 1-2 minutes, then sprinkle the plain flour into the pan and stir until dissolved. This will help thicken the braising liquid.
- Deglaze and combine: Pour in the red wine and cook for 3-4 minutes while stirring, allowing the alcohol to evaporate and the flavors to concentrate. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir well to combine all ingredients.
- Return beef and simmer: Place the seared short ribs back into the pan with the liquid, submerging as much of the meat as possible. Bring the mixture back up to a gentle simmer on the stovetop.
- Braise in the oven: Cover the pan with a lid or a double layer of foil and transfer it to the preheated oven. Braise for 3 hours, or until the meat is extremely tender and can easily be pulled apart with two forks. Check halfway through cooking and turn the ribs if one side appears dry.
- Serve: Remove the pan from the oven and serve the short ribs with freezer-friendly mashed potatoes and steamed broccolini. Spoon the rich pan juices over the ribs and garnish with extra thyme leaves and black pepper as desired.
Notes
- Choose bone-in short ribs for more flavor and better texture during braising.
- Use a dry red wine such as Cabernet Sauvignon or Merlot for the best taste.
- If you prefer, substitute beef stock with homemade bone broth for richer flavor.
- Ensure the short ribs are mostly submerged in the braising liquid for even cooking and maximum tenderness.
- Leftover braised short ribs can be refrigerated for up to 3 days or frozen for up to 3 months.
