Braised Beef Short Ribs in Red Wine Sauce
Ingredients
- 5 - 6 beef short ribs
300-400g/10-14oz each, Note 1
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves
crushed
- 1 large onion
chopped, brown, yellow or white
- 2 celery ribs
chopped
- 2 carrots
chopped
- 2 tbsp tomato paste
- 2 cups dry red wine
500ml
- 2 cups beef stock/broth
low sodium, 500ml
- 2 sprigs thyme
optional
- 2 bay leaves
Directions
- 1
- 2
Preheat oven to 160°C/325°F.
- 3
Sprinkle beef all over with salt and pepper.
- 4
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
- 5
Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- 6
Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- 7
Add tomato paste and cook for 1 minute.
- 8
Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- 9
Return beef into liquid, arranging them so they are submerged (Note 3).
- 10
Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
- 11
Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
- 12
Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- 13
Place beef on serving plate, spoon over sauce. Serve!
Braised Beef Short Ribs in Red Wine Sauce
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About this Recipe
Craving the rich, tender luxury of braised beef short ribs you'd find at a top restaurant, but without the exorbitant price tag? This recipe brings those deep, complex flavors right to your home kitchen, proving that gourmet dishes can be surprisingly easy to achieve.
The secret to this deeply flavorful dish lies in the generous quantity of dry red wine, which, when combined with aromatic vegetables and beef stock, builds an incredibly complex and rich sauce. This method transforms simple ingredients into a dish so profound, it tastes like you spent an entire day simmering, delivering fine dining quality without the usual fuss.
Prepare for an aroma that will lovingly fill your home, signaling a truly comforting and satisfying meal ahead. You'll be rewarded with incredibly tender beef short ribs, falling off the bone with just a fork, enveloped in a luscious, deeply savory red wine sauce. This rich sauce is brimming with the sweet notes of caramelized onions and carrots, brightened by tomato paste and the subtle earthy undertones of thyme and bay leaves. It's a heartwarming and elegant dish that promises a memorable dining experience.
This braised beef short ribs recipe offers excellent flexibility to suit your kitchen setup and preferences. While oven braising is often considered ideal for its even, gentle heat, the recipe is also adaptable for cooking on the stove, in a slow cooker, a pressure cooker, or even an Instant Pot. Experiment with different dry red wines—from a robust Cabernet Sauvignon to a mellow Merlot—to subtly influence the sauce's final character. You also have the choice of brown, yellow, or white onions, each contributing its own nuance to the aromatic foundation.
These magnificent Braised Beef Short Ribs in Red Wine Sauce are perfect for impressing guests at a special dinner party or for elevating a cozy weekend meal into something truly extraordinary. Serve them alongside a creamy polenta, fluffy mashed potatoes, or even simple crusty bread to ensure not a single drop of that exquisite, rich sauce goes to waste.