Description
These Red Wine Braised Short Ribs are tender, flavorful, and slow-cooked to perfection in a rich red wine and beef stock sauce. Braised with aromatic vegetables and herbs, this comforting dish is perfect for a hearty dinner, served alongside 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
- 3 tbsp extra-virgin olive oil
Vegetables and 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, preparing it for the braising process.
- Season the beef: Sprinkle the short ribs with sea salt flakes and freshly cracked black pepper evenly on all sides to enhance their flavor.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Working in batches, sear the short ribs for 2–3 minutes on each side until they develop a rich golden brown crust. Set the browned ribs aside on a plate.
- Add the vegetables: Lower the heat to medium. In the same pan, add the finely diced onion, carrots, celery, and minced garlic. Cook while stirring for 3–4 minutes until the vegetables soften and release their aroma.
- 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 it dissolves completely. Pour in the red wine and cook for 3–4 minutes while stirring, allowing the alcohol to evaporate and the sauce to reduce slightly. Next, add the beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well and return the seared short ribs to the pan, submerging as much meat 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 trap moisture. Place it in the preheated oven and braise the short ribs for 3 hours, or until the meat is tender enough to be pulled apart easily with two forks. Around the halfway mark, check the ribs and turn them over if one side appears dry to ensure even cooking.
- Serve: Plate the short ribs with creamy mashed potatoes and steamed broccolini. Spoon the rich pan juices over the ribs right before serving, and garnish with extra thyme leaves and freshly cracked black pepper if desired.
Notes
- The bone-in beef short ribs should be well-marbled for the best flavor and tenderness.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for braising to complement the richness of the beef.
- You can prepare the mashed potatoes and broccolini ahead of time to streamline serving.
- Leftover braised short ribs taste excellent reheated and are freezer-friendly.
- Make sure the pan is adequately covered during braising to keep the meat moist and tender.
