Braised Beef Short Ribs in Red Wine Sauce
Delicious braised beef short ribs slow-cooked in a rich red wine sauce, perfect for a comforting meal.
Equipment
- Ovenproof pot
Ingredients
- 5-6 pieces beef short ribs 300-400g/10-14oz each
- 1.5 teaspoon salt
- 1.5 teaspoon pepper
- 2 tablespoon olive oil
- 3 cloves garlic crushed
- 1 large onion chopped (brown, yellow or white)
- 2 ribs celery chopped
- 2 pieces carrots chopped
- 2 tablespoon tomato paste
- 2 cups dry red wine 500ml
- 2 cups beef stock/broth low sodium
- 2 sprigs thyme optional
- 2 leaves bay leaves
Instructions
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- 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.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged.
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.
- Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary.
- Place beef on serving plate, spoon over sauce. Serve!
Notes
Beef short ribs are rich; 300g/10oz bone-in weight raw should be enough per serving. The sauce can be thickened if necessary.
Nutrition
Serving: 1ribsCalories: 545kcalCarbohydrates: 9gProtein: 44gFat: 28gSaturated Fat: 10gCholesterol: 129mgSodium: 1101mgPotassium: 1319mgFiber: 1gSugar: 3gVitamin A: 4265IUVitamin C: 6.2mgCalcium: 50mgIron: 5.5mg
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