Description
This Red Wine Braised Short Ribs recipe combines tender, slow-braised beef ribs with rich red wine and aromatic herbs. Searing the ribs creates deep flavor, while a medley of fresh vegetables adds complexity to the braising liquid. The dish is perfectly complemented by creamy mashed potatoes and steamed broccolini, making it a hearty and comforting meal ideal for special occasions or cozy dinners.
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
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Other Ingredients
- 3 tbsp extra-virgin olive oil
- 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 bone-in short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor.
- Sear the beef: Heat the 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 nicely browned and golden. Once browned, set the ribs aside on a plate.
- Add the vegetables: Reduce the heat to medium. Add the finely diced onion, diced carrots, diced celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes, until the vegetables soften and develop a slight caramelization.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Sprinkle in the flour, stirring until fully incorporated. Gradually pour in the red wine and cook for 3–4 minutes while stirring to allow the alcohol to cook off and the sauce to reduce slightly. Then add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix everything well, and return the seared short ribs to the pan, trying to submerge as much meat as possible into the liquid. Bring the mixture back up to a gentle simmer.
- Bake and braise: Cover the pan with a lid or a double layer of foil and place it in the preheated oven. Braise for 3 hours, or until the beef is so tender it can be easily pulled apart with two forks. About halfway through cooking, check the ribs and turn them over if one side looks dry to ensure even cooking.
- Serve: Once done, serve the braised short ribs with creamy mashed potatoes and steamed broccolini. Spoon the pan juices generously over the meat before serving. Garnish with extra thyme leaves and freshly cracked black pepper to elevate the presentation and taste.
Notes
- For best results, choose bone-in short ribs with a good amount of marbling to ensure tenderness and flavor.
- Use a dry red wine suitable for cooking, such as Cabernet Sauvignon or Merlot, to complement the beef’s richness.
- This dish is perfect for making ahead; the flavors intensify when reheated, and leftovers freeze well.
- If you prefer, you can substitute the all-purpose flour with gluten-free flour to accommodate dietary needs.
- Turn the meat halfway through braising to prevent drying and ensure even flavor absorption.
