Description
This rich and hearty Red Wine Braised Short Ribs recipe features tender, slow-braised beef cooked in a flavorful red wine and herb sauce. Perfectly paired with creamy mashed potatoes and steamed broccolini, this dish is ideal for a comforting dinner that fills the home with irresistible aromas.
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
Flavorings and Liquids
- 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 to prepare for braising.
- Season the beef: Sprinkle the beef short ribs with sea salt flakes and freshly cracked black pepper evenly on all sides to enhance their flavor.
- Sear the beef: Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Add the short ribs in batches and cook each side for 2–3 minutes until they develop a golden, browned crust. Remove the ribs and set them aside on a plate.
- Add the vegetables: Lower the heat to medium, and in the same pan, add the diced onion, carrots, celery, and minced garlic. Cook and stir for 3–4 minutes until the vegetables have softened and become fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables, stirring continuously until dissolved. Pour in the red wine and cook, stirring occasionally, for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the seared beef ribs to the pan, submerging as much of the meat as possible in the liquid. Bring to a gentle simmer on the stovetop.
- Bake: Cover the pan with a lid or a double layer of foil and place it in the preheated oven. Braise the short ribs for 3 hours until the meat is tender enough to be easily pulled apart with two forks. Check halfway through and turn the ribs if one side appears dry to ensure even cooking.
- Serve: Remove the ribs from the oven and serve them alongside creamy mashed potatoes and steamed broccolini. Spoon the pan juices over the top for added flavor and garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper if desired.
Notes
- For the best short ribs, choose bone-in cuts with good marbling for tenderness and flavor.
- Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer sauce.
- If you prefer a thicker sauce, reduce the cooking liquid on the stovetop after braising to concentrate flavors.
- This dish can be prepared a day ahead; flavors deepen when reheated gently.
- The recipe pairs beautifully with creamy mashed potatoes and steamed broccolini but can also be served with polenta or crusty bread to soak up the sauce.
