Description
A rich and hearty recipe featuring tender beef short ribs slowly braised in red wine and aromatic herbs. Perfectly caramelized and cooked low and slow in the oven until the meat is fall-apart tender. Served traditionally with creamy mashed potatoes and steamed broccolini for a comforting and elegant meal.
Ingredients
Scale
Beef and Seasoning
- 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
Cooking Base
- 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
Liquids and 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
Suggested 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) fan-forced 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, ensuring thorough seasoning.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the beef ribs in batches for 2–3 minutes per side until golden brown and well caramelized. Remove the browned ribs and set aside on a plate.
- Add the vegetables: Lower the heat to medium and add the finely diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes until the vegetables are softened and fragrant.
- Add the remaining ingredients: Stir in tomato paste and cook for 1–2 minutes. Sprinkle the plain flour over the vegetables and stir to dissolve. Pour in the red wine and cook, stirring occasionally, for 3–4 minutes to reduce slightly and develop flavor. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the beef short ribs to the pan, submerging as much meat as possible in the liquid. Bring the mixture back to a gentle simmer on the stovetop.
- Bake: Cover the pan with a lid or double layer of foil. Place in the preheated oven and braise for 3 hours until the beef is tender enough to pull apart easily with two forks. Check halfway through cooking and turn the ribs if one side is drying out.
- Serve: Serve the succulent braised short ribs with creamy mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the meat and garnish with extra thyme leaves and black pepper to taste.
Notes
- Choose bone-in short ribs with good marbling for best flavor and tenderness.
- A dry, full-bodied red wine like Cabernet Sauvignon or Merlot works best for braising.
- Make sure to brown the ribs well to build a deep flavor base.
- Turning the ribs halfway through cooking ensures even braising and prevents drying.
- This dish can be made a day ahead; flavors deepen overnight in the fridge.
- Freeze any leftover mashed potatoes and reheat gently.
