Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and beef stock sauce, enhanced with aromatic vegetables and herbs. Braised in the oven to perfection, these short ribs are served with creamy mashed potatoes and steamed broccolini for a comforting and elegant meal.
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
Liquids and Flavorings
- 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) fan-forced. This ensures the oven is ready for the slow braising process.
- Season the beef: Sprinkle the beef short ribs thoroughly with sea salt flakes and freshly cracked black pepper on all sides to enhance the flavor before searing.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Cook the short ribs in batches for 2–3 minutes on each side until golden brown and caramelized. Set the browned ribs aside on a plate.
- Cook the vegetables: Reduce the heat to medium, add the diced onion, carrot, celery, and minced garlic to the pan. Cook while stirring for 3–4 minutes until the vegetables are softened and fragrant.
- Add tomato paste and flour: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Then sprinkle in the plain flour and stir to dissolve fully, which will help thicken the braising liquid.
- Add liquids and herbs: Pour in the red wine while stirring and cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir everything together, then return the seared short ribs to the pan, making sure to submerge as much of the meat as possible in the liquid. Bring the mixture to a simmer on the stovetop.
- Braise in the oven: 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, or until the meat is tender enough to be pulled apart with two forks. At the halfway point, check the ribs and turn them over if one side appears dry to ensure even cooking.
- Serve: Remove the short ribs from the oven and serve hot with freezer-friendly mashed potatoes and steamed broccolini. Spoon the rich pan juices over the ribs and vegetables. Garnish with extra thyme leaves and freshly cracked black pepper if desired.
Notes
- For the best cut, select bone-in short ribs with good marbling for tenderness and flavor.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for depth in the braising liquid.
- Checking and turning the ribs halfway through braising prevents uneven cooking and dryness.
- This dish pairs excellently with creamy mashed potatoes and lightly steamed greens to balance the rich flavors.
- The pan juices can be strained and reduced further on the stovetop if you prefer a thicker sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
