Description
This hearty Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and herb-infused sauce. Perfectly seared short ribs are braised with aromatic vegetables and served with creamy mashed potatoes and steamed broccolini for a comforting, elegant meal ideal for special occasions or cozy dinners.
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
Sauce Ingredients
- 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) if using a fan-forced oven to ensure it’s ready for braising the short ribs.
- Season the beef: Evenly sprinkle the sea salt flakes and freshly cracked black pepper over all sides of the beef short ribs to enhance their natural flavor.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Brown the beef short ribs in batches for 2–3 minutes on each side until golden and evenly seared. Remove and set aside on a plate.
- Add the vegetables: Reduce the heat to medium, then add the finely diced onion, carrots, celery, and minced garlic to the same pan. Cook them, stirring frequently, for 3–4 minutes or until softened and aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Sprinkle the flour over the vegetables and stir until fully incorporated. Gradually pour in the red wine while stirring, allowing it to cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring well to combine. Return the seared short ribs to the pan, submerging them as much as possible in the liquid. Bring the mixture back up to a gentle simmer.
- Bake: Cover the pan with a lid or a double layer of foil to seal in moisture, then place it in the preheated oven. Braise the short ribs for 3 hours, checking halfway through to turn the ribs over if one side appears dry. The meat should be falling-apart tender when done.
- Serve: Serve the luscious braised short ribs alongside freezer-friendly mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the meat and vegetables right before serving. Garnish with extra thyme leaves and freshly cracked black pepper to taste.
Notes
- Choose bone-in short ribs with good marbling for the richest flavor and best texture.
- Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for the braising liquid to enhance the depth of flavor.
- This dish is perfect for making ahead; it often tastes better the next day once the flavors have melded.
- Ensure the pan is covered tightly during braising to keep the meat moist and tender.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
