Description
This Red Wine Braised Short Ribs recipe offers tender, succulent beef slow-cooked in a rich red wine and herb-infused sauce. Perfect to impress guests or enjoy a comforting gourmet meal at home, these ribs are served with creamy mashed potatoes and steamed broccolini for a balanced, hearty plate.
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
- Freezer-friendly mashed potatoes (for serving)
- Steamed broccolini (tenderstem broccoli) (for serving)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) fan-forced to prepare for braising.
- Season the beef: Generously sprinkle the short ribs on all sides with sea salt flakes and freshly cracked black pepper to enhance the beef’s natural flavor.
- Sear the beef: Heat extra-virgin 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 they develop a golden crust. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Sprinkle the flour into the pan, stirring until dissolved. Pour in the red wine and cook for another 3–4 minutes, stirring continually to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well, then return the short ribs to the pan, submerging as much meat as possible in the liquid. Bring the mixture back to a gentle simmer.
- Bake: Cover the pan with a lid or double layer of foil and transfer it to the preheated oven. Braise the ribs for 3 hours, or until the meat is tender enough to pull apart easily with two forks. Around halfway through cooking, check the ribs and turn them over if one side appears dry.
- Serve: Serve the braised short ribs on a plate alongside creamy mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the ribs just before serving. Garnish with extra thyme leaves and a crack of black pepper if desired.
Notes
- For best results, use bone-in short ribs for added flavor and moisture.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for a rich braising liquid.
- The flour helps thicken the sauce; ensure it is well dissolved before adding liquids.
- Checking and turning the ribs halfway through baking ensures even cooking and moisture retention.
- This dish can be made ahead; flavors improve when refrigerated overnight.
- Freezer-friendly mashed potatoes are ideal for serving as they thaw and reheat well.
