Description
Indulge in these tender, flavorful Red Wine Braised Short Ribs, slow-cooked to perfection in a rich red wine and aromatic herb sauce. Served with creamy mashed potatoes and steamed broccolini, this comforting dish is perfect for a hearty family meal or special occasion.
Ingredients
Scale
Beef
- 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 & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Liquids & Seasonings
- 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) for fan-forced ovens to prepare for slow braising.
- Season the beef: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance the beef’s 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 beef ribs in batches for 2–3 minutes per side until golden and caramelized. Remove and set aside.
- Add the vegetables: Lower the heat to medium, then add the diced onion, carrot, celery, and minced garlic to the same pan. Sauté while stirring for 3–4 minutes until the vegetables soften and develop sweetness.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Sprinkle the flour into the pan and mix thoroughly. Slowly pour in the red wine, stirring continuously, and cook for another 3–4 minutes to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the short ribs to the pan, submerging as much meat as possible in the liquid, and bring to a gentle simmer.
- Bake: Cover the pan tightly with a lid or double layer of foil. Transfer to the preheated oven and braise for 3 hours, or until the meat is so tender it easily pulls apart with two forks. At the halfway mark, turn the ribs to prevent drying out on any side.
- Serve: Plate the shredded short ribs atop freezer-friendly mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the top and garnish with additional thyme leaves and freshly cracked black pepper if desired.
Notes
- For best results, choose bone-in beef short ribs for extra flavor and moisture.
- Use a good quality dry red wine like Cabernet Sauvignon or Merlot to complement the beef.
- If you don’t have beef stock, substitute with a strong beef broth or consommé.
- Turning the ribs halfway through braising ensures even cooking and prevents drying.
- Leftover braised ribs and sauce freeze well—store in airtight containers for up to 3 months.
