Description
This Red Wine Braised Short Ribs recipe features tender, bone-in beef short ribs slowly braised in a rich mixture of red wine, beef stock, aromatic herbs, and vegetables. Seared to perfection and then oven-braised until fall-off-the-bone tender, these ribs deliver deep, comforting flavors. Served with creamy mashed potatoes and steamed broccolini, this dish makes for an elegant yet hearty meal perfect for family dinners or special occasions.
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 Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Braising Liquids and Seasonings
- 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) conventional or 160°C (325°F) fan-forced to prepare for braising the short ribs.
- Season the beef: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance their flavor before searing.
- Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Working in batches, cook the short ribs for 2–3 minutes per side until they develop a golden-brown crust. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium. In the same pan, add diced onion, carrot, celery, and minced garlic. Cook, stirring occasionally, for 3–4 minutes until the vegetables are softened and fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir to dissolve. Gradually pour in the red wine, cooking for 3–4 minutes while stirring to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine.
- Return beef to pan and simmer: Nestle the seared short ribs back into the pan, submerging as much meat as possible in the liquid. Bring the mixture to a gentle simmer on the stovetop.
- Bake (braise): Cover the pan with a lid or a double layer of aluminium foil. Place it in the preheated oven and braise for 3 hours, or until the beef becomes tender enough to pull apart effortlessly with a fork. Check halfway through, turning the ribs if they appear dry on one side.
- Serve: Serve the braised short ribs hot, spooning the rich pan juices over the top. Accompany with creamy mashed potatoes and steamed broccolini. Garnish with fresh thyme leaves and additional black pepper to taste.
Notes
- Use bone-in short ribs for the best texture and flavor; the bones add richness to the braising liquid.
- Choose a dry red wine like Cabernet Sauvignon or Merlot for the braise to complement the beef’s robust flavor.
- The flour helps to thicken the braising liquid into a luscious sauce.
- Turning the ribs halfway through braising ensures even cooking and prevents drying on one side.
- Leftover braising liquid can be strained, skimmed and reduced to make a flavorful gravy.
- This dish pairs beautifully with creamy mashed potatoes and tender steamed broccolini, providing a balanced meal.
