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Beef recipe

Red Wine Braised Beef Short Ribs

Beef short ribs browned, then braised slowly in red wine and stock until the meat falls from the bone.

Prep
20 min
Cook
3 h 30 min
Serves
4
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Red wine braised beef short ribs in a glossy sauce over mashed potatoIllustration

Ingredients

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Method

Browning the Ribs

  1. Preheat oven to 160°C
  2. Season the ribs with salt and pepper and dust them with the flour
  3. Heat the olive oil in a large flameproof casserole over medium-high heat
  4. Brown the ribs in batches, 2 to 3 minutes per side, then set aside

Building the Braise

  1. Turn the heat down to medium and cook the onion, carrot and celery for 5 minutes until soft
  2. Stir in the garlic and tomato paste and cook for 1 minute
  3. Pour in the red wine, scrape up the browned bits from the bottom and simmer for 5 minutes
  4. Add the beef stock, bay leaves and thyme
  5. Return the ribs, bone side up, so the liquid comes most of the way up the meat

Slow Cooking & Serving

  1. Cover with a lid and cook in the oven for 3 hours, until the meat pulls away from the bone
  2. Lift out the ribs and skim the fat from the top of the sauce
  3. Simmer the sauce on the stove for 10 minutes to thicken it
  4. Serve the ribs over mashed potato or soft polenta with the sauce spooned over

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

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