Description
This recipe for Braised Beef Short Ribs in Red Wine Sauce features tender, flavorful ribs slowly cooked in a rich and savory red wine sauce with aromatic vegetables and herbs. Perfect for an elegant dinner or special occasion, this dish offers melt-in-your-mouth meat infused with the deep flavors of red wine, tomato paste, and aromatic herbs.
Ingredients
Scale
Beef Ribs
- 5 – 6 beef short ribs, 300-400g (10-14oz) each
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
Vegetables & Aromatics
- 3 garlic cloves, crushed
- 1 large onion, chopped (brown, yellow, or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
Liquids & Herbs
- 2 cups (500ml) dry red wine
- 2 cups (500ml) low sodium beef stock or broth
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) to ensure it reaches the ideal temperature for slow braising.
- Season the Ribs: Sprinkle the beef short ribs evenly with salt and black pepper on all sides, seasoning thoroughly.
- Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and sear them aggressively for about 5 to 7 minutes in total until browned all over. Remove and repeat with the remaining ribs. Set them aside.
- Sauté Aromatics: Reduce the heat to medium. Add chopped onion and crushed garlic to the pot and cook for 2 minutes until fragrant.
- Add Vegetables: Add chopped carrots and celery to the pot. Cook for 5 minutes until the carrots soften and release their natural sweetness.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Add Liquids and Herbs: Pour in the dry red wine and beef stock. Add thyme sprigs and bay leaves. Stir the mixture until the tomato paste dissolves completely.
- Return Beef to Pot: Place the browned ribs back into the pot, arranging them so they are submerged in the liquid to ensure even braising.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is tender enough to be easily pulled apart with forks.
- Remove Beef: Carefully take out the ribs, keeping the meat on the bone. Cover them to keep warm while you prepare the sauce.
- Strain and Reduce Sauce: Strain the braising liquid, pressing the vegetables to extract all juices if you prefer a smooth sauce. Return the liquid to the pot and simmer gently, adjusting thickness by reducing or adding water, and seasoning to taste with salt and pepper.
- Serve: Arrange the beef short ribs on a serving plate and spoon the luscious red wine sauce over the top. Serve immediately and enjoy!
Notes
- Use beef short ribs with good marbling, each about 300-400g, for the best flavor and tenderness.
- Choose a dry red wine that you enjoy drinking; this significantly influences the sauce’s flavor.
- Ensure the ribs are fully submerged in the liquid for even cooking and maximum tenderness.
- If you don’t mind a chunky sauce, you can skip straining the liquid.
- Other cooking methods include slow cooker by cooking on low for 6-8 hours or stovetop on very low heat for a similar duration until tender.
- Allow the braised ribs to rest briefly before serving to retain their juices.
