Description

This Red Wine Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and aromatic herb sauce. Perfectly seared short ribs are braised alongside vegetables and herbs in the oven until meltingly tender, served best with creamy mashed potatoes and steamed broccolini for a comforting and elegant meal.

Ingredients

Scale

Beef Short Ribs 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 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 and 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

Serving Suggestions

Freezer-friendly mashed potatoes
Steamed broccolini (tenderstem broccoli)

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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 slow braising.
Season the beef: Sprinkle the beef short ribs evenly on all sides with sea salt flakes and freshly cracked black pepper to enhance the natural flavor of the meat.
Sear the beef: Heat extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the short ribs in batches, searing each side for 2–3 minutes until they develop a golden-brown crust. Remove the ribs and set aside on a plate.
Add the vegetables: Lower the heat to medium. In the same pan, add the diced onion, carrots, celery, and minced garlic. Stir and cook for 3–4 minutes until the vegetables soften and begin to caramelize, picking up flavors from the seared meat.
Add remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir it in thoroughly. Gradually add the red wine, stirring as you cook for 3–4 minutes to reduce slightly. Pour in the beef stock, and add thyme sprigs, dried oregano, and bay leaves. Stir everything together, then return the short ribs to the pan, submerging them as much as possible in the liquid. Bring the mixture back to a simmer.
Bake and braise: Cover the pan with a lid or a double layer of foil to trap moisture. Place it in the preheated oven and braise for 3 hours, or until the beef is so tender it can be pulled apart easily with two forks. Check at the halfway point and flip the ribs to ensure even cooking and prevent drying.
Serve: Remove from the oven and serve the braised short ribs with creamy mashed potatoes and steamed broccolini. Spoon some of the flavorful pan juices over the meat, and garnish with extra fresh thyme leaves and a crack of black pepper for brightness and aroma.

Notes

For the best flavor and texture, choose bone-in short ribs, which add richness to the braising liquid.
Select a good quality dry red wine such as Cabernet Sauvignon or Merlot for depth of flavor.
Use an ovenproof heavy-based pan that can go from stovetop to oven to allow seamless cooking and better caramelization.
Turn the ribs halfway through cooking to ensure even braising and prevent one side from drying out.
This dish pairs wonderfully with mashed potatoes and steamed vegetables like broccolini to balance the richness.