Description

This Red Wine Braised Short Ribs recipe features tender, flavorful beef slowly cooked in a rich red wine and beef stock braising liquid, enhanced with aromatic vegetables and herbs. Perfectly seared short ribs are braised in the oven until meltingly tender, making it an elegant and comforting main dish served ideally with creamy mashed potatoes and steamed broccolini.

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

Flavor Base

2 tbsp tomato paste
1 tbsp plain (all-purpose) flour

Braising Liquid & Herbs

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

Serving Suggestions

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 before searing.
Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the short ribs in batches for 2–3 minutes on each side until they become golden and browned. Remove and set aside on a plate to rest.
Add the vegetables: Reduce the heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes, until the vegetables soften and become aromatic.
Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Then sprinkle the flour over and stir until dissolved. Pour in the red wine, cooking and stirring for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Mix to combine and return the browned short ribs to the pan, submerging as much of the meat as possible in the liquid. Bring the mixture back to a gentle simmer.
Bake: Cover the pan with a lid or a double layer of foil to seal. Transfer to the preheated oven and braise for 3 hours, or until the short ribs are so tender that the meat can be easily pulled apart with two forks. At the halfway point, check the meat and turn it over if the top looks dry to ensure even cooking.
Serve: Plate the short ribs alongside creamy mashed potatoes and tender steamed broccolini. Spoon some of the rich pan juices over the ribs and mashed potatoes. Garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper as desired.

Notes

For best results, choose bone-in short ribs for more flavor and tenderness.
If preferred, use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer taste.
You can prepare the mashed potatoes ahead and reheat to make this meal freezer-friendly.
Check the liquid level during braising and add a splash more beef stock if it reduces too much to keep the meat moist.
This dish improves in flavor if made a day ahead, allowing the spices and wine to deepen.