Description
This Red Wine Braised Short Ribs recipe features tender, fall-apart beef ribs slowly braised in a rich sauce made with red wine, beef stock, and aromatic herbs. Perfectly paired with creamy mashed potatoes and steamed broccolini, this comforting dish is ideal for a hearty family meal or special occasion.
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 and Flavorings
- 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
Liquids and Herbs
- 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 the oven to 180°C (350°F) or 160°C (325°F) fan-forced to prepare for the braising process.
- Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance their flavor.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the ribs in batches for 2–3 minutes on each side until golden brown. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium. In the same pan, add finely diced onion, carrots, celery, and minced garlic. Cook while stirring for 3–4 minutes until vegetables are softened.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Sprinkle and stir in the flour until dissolved. Pour in the red wine and simmer for 3–4 minutes, stirring occasionally. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine. Return the seared ribs to the pan, submerging as much meat as possible in the liquid, and 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, or until the short ribs are very tender and can be easily pulled apart with two forks. Check halfway through and turn the ribs to prevent drying.
- Serve: Plate the short ribs alongside freezer-friendly mashed potatoes and steamed broccolini. Spoon the rich pan juices over the meat and vegetables. Garnish with extra thyme leaves and black pepper if desired.
Notes
- Choose bone-in beef short ribs with good marbling for best flavor and tenderness.
- Red wine should be a dry variety like Cabernet Sauvignon, Merlot, or Pinot Noir for balanced acidity and depth.
- Braising is a slow cooking method that tenderizes tougher cuts of meat by cooking them gently in liquid over low heat.
- Turning the ribs halfway during cooking helps them cook evenly and prevents one side from drying out.
- Leftover braised short ribs can be refrigerated and the flavors often deepen the next day.
