Braised Beef Short Ribs in Red Wine
Tender Braised Beef Short Ribs in rich savoury red wine sauce. A heartwarming dish that will keep everyone satisfied for a very long time!
Video
Ingredients
- 2 kg beef short ribs (NOTE 1)
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 4 garlic cloves (chopped into halves)
- 1 large onion (roughly diced)
- 2 large celery sticks (roughly diced)
- 2 large carrots (peeled and roughly diced)
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar (firmly packed)
- 2 cup dry red wine (NOTE 2)
- 2 cup salt-reduced beef stock (NOTE 3)
- 4 thyme sprigs
- 2 bay leaves
- 1 rosemary sprig
- salt and pepper (to taste)
Instructions
- Season the beef ribs all over with salt and pepper. Heat oil over medium heat if using a large casserole Dutch oven or cast iron. If using a heavy-based large saucepan, heat the oil over high heat. Sear the ribs in batches of 3 or 4 until they're brown on the outside. They don't need to be cooked completely at this stage. Transfer the ribs onto a large plate and set aside for later.
- There should be approximately 1 to 2 tbsp of oil/fat left in the Dutch oven after searing the beef. If there's too much fat remaining, remove some using paper towels and tongs. Otherwise, the sauce will end up being too oily.Heat the oil in the Dutch oven over medium heat, then add in the garlic and onions, and stir regularly for 1 to 2 minutes. Stir in celery and carrots, cooking for 2 minutes. Add the tomato paste and cook for another minute. Pour in the wine and beef stock, then bring it to a boil.
- Place in the rosemary, bay leaves, thyme, apple cider vinegar and brown sugar, then place in the beef short ribs. Do your best to submerge them in the broth. Bring the broth back to a boil then reduce the heat to low. Cover and slow cook for 2 to 2.5 hours or until the beef is tender (test with two forks).
- Carefully remove all the ribs from the broth and transfer them onto a plate and cover them with foil. Use a colander or strainer to remove and discard the solids from the broth. Transfer the broth back into the Dutch oven and place over medium-high heat. Cook the broth until it reduces approximately to half. The broth/sauce isn't thick but will thicken slightly when it cools. Taste the sauce and add salt and pepper to your liking if needed. Pour the sauce over the ribs before serving.
Notes
(NOTE 1) Beef short ribs are taken from the chuck and rib area. They're usually sold individually and look like thick rectangular slabs of meat. However, some places sell the ribs attached to each other. We can separate these at home, just cut between the bones.
(NOTE 2) Dry red wine includes Pinot Noir, Merlot, Cabernet Sauvignon, Syrah and Shiraz. I recommend using non-expensive wine that you enjoy drinking, as wine has a strong flavour. My dishes with wine always turn out better for me when I stick to this tip!
(NOTE 3) Salt-reduced or low-sodium beef stock - I prefer using salt-reduced beef stock because I have more control over the sodium level in my cooking. It's always better to be under-seasoned than over-seasoned as it's easier to fix.
Leftovers - Allow the Beef Short Ribs to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 576kcalCarbohydrates: 12gProtein: 49gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 144mgSodium: 960mgPotassium: 1211mgFiber: 2gSugar: 5gVitamin A: 4134IUVitamin C: 6mgCalcium: 53mgIron: 6mg