Description
This rich and hearty Red Wine Braised Short Ribs recipe features tender beef short ribs slowly braised in a robust red wine and aromatic herb sauce, paired perfectly with creamy mashed potatoes and steamed broccolini. The slow oven braising method creates melt-in-your-mouth meat infused with deep flavors, making it an ideal dish for a comforting dinner or special occasion.
Ingredients
Scale
Meat
- 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 & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Cooking Liquids & Seasonings
- 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
Suggested Sides
- 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 fan-forced setting to prepare for braising.
- Season the beef: Generously sprinkle the beef short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance their natural flavor.
- Sear the beef: Heat the 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 golden brown, then transfer them to a plate and set aside.
- Add the vegetables: Reduce the heat to medium. Using the same pan, add diced onion, carrots, celery, and minced garlic. Cook while stirring for 3–4 minutes until the vegetables soften and become fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Incorporate the plain flour and stir until it dissolves. Gradually add the red wine and cook, stirring frequently, for 3–4 minutes to slightly reduce the liquid. Add beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the seared short ribs to the pan, submerging as much of the meat as possible in the liquid. Bring everything back to a simmer.
- Bake the short ribs: Cover the pan with a lid or double layer of foil to seal in moisture. Place it in the preheated oven and braise for 3 hours until the meat is tender enough to pull apart easily with two forks. Check halfway through and turn the ribs if one side begins to dry out.
- Serve: Plate the short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper for an aromatic finish.
Notes
- For best results, use bone-in short ribs to achieve optimal flavor and tenderness during braising.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for a richer sauce.
- Ensure the pan is ovenproof to safely transfer it from stove to oven for braising.
- This dish can be prepared a day ahead; flavors deepen when reheated gently.
- Freezer-friendly mashed potatoes and steamed broccolini complement the richness of the ribs perfectly.
