Name: Red Wine Braised Short Ribs Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 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; 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; 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; Freezer-friendly mashed potatoes; Steamed broccolini (tenderstem broccoli)

Description

Tender and flavorful red wine braised short ribs slow-cooked to perfection in a rich sauce of red wine, beef stock, aromatic vegetables, and herbs. This hearty dish is perfect for a comforting dinner and pairs beautifully with creamy mashed potatoes and steamed broccolini.

Ingredients

Scale

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 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

To Serve

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 to prepare for slow braising.
Season the beef: Sprinkle sea salt flakes and freshly cracked black pepper all over the beef short ribs to enhance their flavor.
Sear the beef: Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes on each side until golden and caramelized. Remove and set aside.
Add the vegetables: Reduce heat to medium and add diced onion, carrots, celery, and minced garlic to the same pan. Cook, stirring frequently, 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 until dissolved. Pour in the red wine and simmer for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine thoroughly.
Return the beef: Place the seared short ribs back into the pan, submerging as much meat as possible in the liquid. Bring everything back up to a simmer on the stovetop.
Bake: Cover the pan with a lid or double layer of foil and transfer to the preheated oven. Braise for 3 hours, or until the beef is so tender it easily pulls apart with two forks. Check halfway through and turn the ribs if one side begins to dry out.
Serve: Plate the short ribs with creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat. Garnish with extra fresh thyme leaves and freshly cracked black pepper as desired.

Notes

Choose bone-in short ribs for the best flavor and texture; the bones add depth to the braising liquid.
Use a dry red wine with good acidity, such as Cabernet Sauvignon or Merlot, for the best braising results.
This recipe is freezer-friendly; store leftovers including the braising liquid and mashed potatoes for up to 3 months.
If you prefer a thicker sauce, gently reduce the braising liquid on the stovetop after cooking.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: American