Red Wine Braised Short Ribs
Servings: 4
Calories: 302kcal
These Red Wine Braised Short Ribs are slow-cooked until meltingly tender in a rich, veggie-packed gravy. With barely any prep and simple pantry ingredients, these beef ribs are a restaurant-style dinner you can make at home – perfect for date night, entertaining, or when you want something special without the stress.
Ingredients
- 4 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total) (see note 1 for more information about the cut)
- 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
- 500 ml red wine (see note 2)
- 625 ml beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Instructions
- Preheat the oven – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
- Season the beef – Sprinkle the beef short ribs with salt and pepper on all sides.
- Sear the beef – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the beef in batches for 2–3 minutes on each side, until golden and browned. Set aside on a plate.
- Add the vegetables – Reduce the heat to medium. To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.
- Add the remaining ingredients – Add the tomato paste and cook, stirring, for 1–2 minutes. Stir the flour into the pan and, once dissolved, add the red wine and cook, stirring, for 3–4 minutes. Add the beef stock, thyme, oregano and bay leaves. Stir to combine, then return the beef to the pan. Try to submerge as much of the meat as you can into the liquid. Bring back up to a simmer.
- Bake – Cover (with a lid or double layer of foil) and braise in the oven for 3 hours, or until the beef can easily be pulled apart with two forks. Check at the halfway point and turn the beef over if it’s starting to look dry on one side.
- Serve – Serve with mashed potatoes and broccolini. Spoon the pan juices over the top right before serving. Sprinkle with extra thyme leaves and black pepper, if desired.
Notes
Note 1 – I recommend buying the short, chunky beef short ribs (also known as Jacob’s Ladder in the UK) rather than the long flanken-style ribs (Argentinian-style/Korean-style). The shorter cut is meatier, easier to fit into the pan, and generally cooks more evenly, which makes it ideal for slow braising. That said, the longer ribs will also work if that’s what you prefer or what’s available – just be aware they can take up more space in the pan and may need a little extra time to become tender.
Note 2 – Use a red wine you’d happily drink. It doesn’t need to be expensive – a mid-range shiraz, cabernet sauvignon or merlot work well. If you’re not sure what to use, ask at the store for a cooking-friendly red with a dry, full-bodied profile. If you prefer to omit the red wine, just use extra beef stock.
Make Ahead
See leftover instructions below.Leftovers
Refrigerate in an airtight container for up to 3 days. Freeze in portions, fully submerged in the sauce, for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop or in the oven at 160°C (325°F) (all oven types) until piping hot. Add a splash of water to the sauce, as needed, if it has thickened.Nutrition Facts
Red Wine Braised Short Ribs
Amount per Serving
Calories
302
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
1
mg
0
%
Sodium
1013
mg
44
%
Potassium
578
mg
17
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
5314
IU
106
%
Vitamin C
8
mg
10
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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