Description
This Red Wine Braised Short Ribs recipe features tender, succulent beef slow-cooked in a rich red wine and beef stock sauce infused with aromatic herbs and vegetables. Perfectly browned and braised to fall-off-the-bone perfection, these ribs make an elegant and comforting meal 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 (preferably dry red wine)
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Sides
- 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: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides 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. Brown the short ribs in batches for 2–3 minutes per side until a golden crust forms. Remove the ribs and set them aside on a plate.
- Add the vegetables: Lower the heat to medium and add the finely diced onion, carrots, celery, and minced garlic to the same pan. Cook, stirring frequently, for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Mix in the plain flour until it dissolves evenly. Pour in the red wine and simmer for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and dried bay leaves, stirring to combine well.
- Return the beef to the pan: Submerge as much of the short ribs as possible in the liquid. Bring the mixture back to a gentle simmer on the stovetop.
- Bake (braise): Cover the pan with a lid or double-layer foil and place in the preheated oven. Braise for about 3 hours, until the beef is tender enough to be pulled apart easily with forks. Check halfway through and turn the ribs if needed to ensure even cooking and moisture.
- Serve: Serve the braised short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper to taste.
Notes
- For best results, choose bone-in short ribs to maximize flavor and tenderness.
- Use a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir for a rich, balanced braising liquid.
- Turning the ribs halfway through braising helps prevent drying and promotes even cooking.
- You can prepare the mashed potatoes and broccolini ahead of time or use your favorite frozen mashed potatoes for convenience.
- Leftovers reheat well and the dish can be frozen for up to 3 months.
