Description

This Red Wine Braised Short Ribs recipe delivers tender, flavorful beef ribs slow-cooked in a rich red wine and herb sauce. Perfectly seared and then braised in the oven with aromatic vegetables and herbs, these short ribs become melt-in-your-mouth delicious. Served alongside comforting mashed potatoes and steamed broccolini, this dish is an elegant and hearty meal ideal for special occasions or a cozy dinner.

Ingredients

Scale

Beef 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 and Aromatics

1 onion, finely diced
2 carrots, diced
2 celery stalks, finely diced
1 tbsp freshly minced garlic

Sauce Ingredients

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)

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Instructions

Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for the braising process.
Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance 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 and well-seared. Remove and set aside on a plate.
Add the vegetables: Reduce heat to medium and add the finely diced onion, carrots, celery, and minced garlic to the same pan. Stir and cook for 3–4 minutes until the vegetables are softened and fragrant.
Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir constantly until dissolved. Pour in the red wine and cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the seared beef ribs to the pan, submerging as much meat as possible into the liquid. Bring the mixture back up to a gentle simmer.
Bake and braise: Cover the pan with a lid or a double layer of foil and transfer to the preheated oven. Braise for approximately 3 hours, or until the beef ribs are tender and can be easily pulled apart with forks. Check halfway through cooking and turn the ribs over if they seem to be drying out on one side.
Serve: Plate the short ribs alongside freezer-friendly mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the meat before serving, and garnish with extra thyme leaves and a crack of black pepper if desired.

Notes

Choose bone-in beef short ribs for the best flavor and texture; the bone adds richness to the braising liquid.
Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer sauce.
The flour helps to slightly thicken the sauce as it cooks.
If you prefer a thicker sauce after cooking, remove the ribs and reduce the liquid on the stovetop until desired consistency is reached.
This recipe is ideal for preparing a day ahead as the flavors deepen overnight and can be easily reheated.
Pairing with mashed potatoes and steamed greens balances the rich meat dish.