Red wine braised short ribs

4 hrs 30 min

Serves 6 (1 rib per person; can feed 8 with other courses)

Beef short ribs braised low and slow in red wine and stock until tender, finished with a reduced pan sauce.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 140°C (fan) / 160°C (no fan) / 275–320°F
6 beef short ribs (3-point), cut into individual ribs	Render fat from ribs, 5–6 min	Season ribs, sear all sides until deep brown	Return ribs, cover with stock; cartouche & lid, bring to simmer	Braise in oven 140°C / 275°F, 4 hrs (check at 3 hrs)	Remove ribs, strain liquid, reduce on medium heat	Dissolve cornflour in water, thicken sauce to taste	Serve ribs with sauce, potatoes & green beans
2 carrots, roughly chopped	Brown carrots & onion, add garlic, celery, herbs, pepper & tomato paste
1 large brown onion, roughly chopped
2 sticks celery, roughly chopped
6 cloves garlic, crushed
2 tbsp tomato paste
2 sprigs rosemary
8 sprigs thyme
1 bay leaf
300 ml red wine	Pour in wine, reduce 6 min on medium heat
2 L / 2 quarts beef or chicken stock
1½ tbsp cornflour (cornstarch)
salt and pepper to taste
mashed potatoes and green beans, to serve

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.