Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and beef stock sauce with aromatic vegetables and herbs. Perfectly braised to fall-apart perfection, it’s an elegant and comforting dish served best with creamy mashed potatoes and steamed broccolini.
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 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) if using a fan-forced oven 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 their flavor.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes per side until golden and caramelized. Remove and set aside on a plate.
- Add the vegetables: Lower the heat to medium and add the diced onion, carrot, celery, and minced garlic to the same pan. Cook, stirring frequently, for 3–4 minutes until the vegetables become softened and fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavors. Sprinkle the flour over the vegetables and stir until fully incorporated. Gradually pour in the red wine, stirring continuously, and cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the short ribs to the pan, submerging them mostly in the liquid. Bring the mixture back up to a simmer.
- Bake: Cover the pan with a lid or double layer of foil and transfer to the oven. Braise for 3 hours or until the beef becomes tender and easily pulls apart with forks. At the halfway mark, check the ribs and turn them over if any side appears dry.
- Serve: Plate the braised short ribs alongside mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat and vegetables. Garnish with additional thyme leaves and freshly cracked black pepper to taste before serving.
Notes
- Choose bone-in short ribs for maximum flavor and tenderness during braising.
- Select a dry red wine like Cabernet Sauvignon or Merlot for the best sauce depth.
- You can prepare the dish a day ahead; flavors often improve after resting overnight in the refrigerator.
- Mashed potatoes and broccolini complement the rich ribs and soak up the flavorful braising liquid.
