Description
This classic Red Wine Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a rich red wine and beef stock sauce, infused with aromatic herbs and vegetables. Perfect for a comforting and elegant dinner, these short ribs are served with creamy mashed potatoes and steamed broccolini to balance out the hearty flavors.
Ingredients
Scale
Beef
- 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 & 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 & 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
Accompaniments
- 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. This will prepare the oven for the slow braising process.
- Season the beef: Generously sprinkle the beef short ribs with sea salt flakes and freshly cracked black pepper on all sides 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. In batches, sear the short ribs for 2–3 minutes on each side until they develop a golden brown crust. Remove the seared ribs and set them aside on a plate.
- Add the vegetables: Reduce the heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook, stirring frequently, for 3–4 minutes until the vegetables have softened and released 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 mix well to incorporate. Gradually pour in the red wine while stirring, letting it cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring everything together.
- Return the beef and simmer: Place the seared short ribs back into the pan, submerging as much of the meat as possible in the liquid. Bring the mixture back up to a simmer on the stovetop.
- Bake: Cover the pan with a lid or double layer of foil and transfer it to the preheated oven. Braise the short ribs for 3 hours, or until the meat is tender enough to be pulled apart easily with two forks. Check midway through cooking and turn the ribs over if needed to prevent drying on one side.
- Serve: Serve the tender red wine braised short ribs hot with creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the ribs and garnish with extra thyme leaves and freshly cracked black pepper for added flavor.
Notes
- Choose bone-in short ribs for the best flavor and texture. The bone adds richness to the braising liquid.
- Use a dry red wine such as Cabernet Sauvignon or Merlot for optimal depth of flavor.
- Make sure to brown the beef properly for a caramelized crust, which adds complexity to the sauce.
- Braising low and slow in the oven ensures the meat becomes tender and absorbs all the flavors.
- This dish pairs wonderfully with creamy mashed potatoes and steamed green vegetables for balance.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a thicker sauce, remove the ribs after cooking and simmer the sauce on stovetop until reduced to desired consistency.
