Description
Succulent red wine braised short ribs slow-cooked to tender perfection in a rich, flavorful sauce with aromatic vegetables and herbs. Served with creamy mashed potatoes and tender steamed broccolini, this comforting dish is ideal for a hearty family meal or special occasion.
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 & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
Liquids & Seasonings
- 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
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 a fan-forced oven to prepare for braising the short ribs.
- Season the beef: Generously sprinkle the 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 heavy-based, ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes on each side until golden and caramelized, then transfer to a plate and set aside.
- Add the vegetables: Lower the heat to medium. In the same pan, add finely diced onion, carrot, celery, and minced garlic. Cook while stirring for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the mixture and stir until dissolved. Pour in the red wine and cook for another 3–4 minutes, stirring continuously. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well, then nestle the browned short ribs back into the pan, submerging as much meat as possible in the liquid. Bring the mixture to a gentle simmer.
- Bake: Cover the pan tightly with a lid or double layer of foil. Place in the preheated oven and braise for 3 hours, or until the beef is extremely tender and easily pulls apart with forks. Check at halfway point and turn the ribs if any side looks dry.
- Serve: Plate the short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper to taste.
Notes
- Use bone-in short ribs for richer flavor and better texture.
- Choose a dry red wine such as Cabernet Sauvignon or Merlot for best braising results.
- For freezer-friendly mashed potatoes, prepare in advance and reheat gently when serving.
- Ensure the pan is covered tightly while braising to keep moisture in.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
