Description
This classic Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and herb sauce. The ribs are seared to develop a deep caramelized crust, then braised with aromatics and herbs until meltingly soft. Served with creamy mashed potatoes and steamed broccolini, this comforting dish is perfect for a hearty dinner.
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 & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Sauce & 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) if using a fan-forced oven to ensure even cooking during the braising process.
- 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 olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Carefully place the ribs in the pan and sear them in batches for 2–3 minutes per side until they develop a beautiful golden-brown crust. Remove the ribs and set them aside on a plate.
- Add the vegetables: Reduce the heat to medium. In the same pan, add the diced onion, carrots, celery, and minced garlic. Stir regularly and cook 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 to deepen its flavor. Sprinkle the flour over the vegetables and stir until it dissolves. Slowly pour in the red wine while stirring, allowing it to simmer for 3–4 minutes to reduce slightly. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Stir everything together, then return the short ribs to the pan. Arrange the ribs so they are mostly submerged in the liquid. Bring the mixture back to a gentle simmer.
- Bake: Cover the pan with a lid or a double layer of aluminum foil. Transfer it to the preheated oven and braise for approximately 3 hours, or until the beef is so tender it can be easily pulled apart with two forks. Halfway through the cooking time, check the ribs and turn them over if they appear dry on one side to ensure even cooking.
- Serve: Plate the short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices generously over the top. Garnish with extra thyme leaves and additional freshly cracked black pepper if desired.
Notes
- For the best cut, choose bone-in beef short ribs with good marbling for tenderness and flavor.
- Use a dry red wine like Cabernet Sauvignon or Merlot for a robust sauce—avoid cooking wines with added salt or sugar.
- Check the braise halfway to turn the ribs, preventing dryness and ensuring even cooking.
- This dish pairs perfectly with creamy mashed potatoes and vibrant steamed vegetables for balance.
- Leftovers store well and can taste even better the next day as flavors deepen.
