Red Wine–Braised Short Ribs

Ingredients for Red Wine–Braised Short Ribs

• 2.3kg bone-in beef short ribs, cut crosswise into 2" pieces

• Kosher salt and freshly ground black pepper

• 3 tablespoons vegetable oil

• 3 medium onions, chopped

• 3 medium carrots, peeled, chopped

• 2 celery stalks, chopped

• 3 tablespoons plain flour

• 1 tablespoon tomato paste

• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)

• 10 sprigs flat-leaf parsley

• 8 sprigs thyme

• 4 sprigs oregano

• 2 sprigs rosemary

• 2 fresh or dried bay leaves

• 1 head of garlic, halved crosswise

• 950ml low-salt beef stock

How to make Red Wine–Braised Short Ribs

Preheat oven to 177°C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.