Braised Beef Short Ribs in Red Wine Sauce
3 hrs 30 minServes 5
Beef short ribs braised low and slow in red wine with aromatics until fork-tender, finished with a rich, reduced sauce.
| prepPreheat oven to 160°C / 325°F | |||||||||
| 1.5 tsp salt | Season ribs with salt & pepper | Heat oil, brown ribs in batches 5–7 min | Return ribs, submerge in liquid | Cover, braise 160°C / 325°F, 3 hrs | Remove ribs, keep warm; strain sauce | Simmer sauce, reduce or thin as needed | Plate ribs, spoon sauce over | ||
| 1.5 tsp pepper | |||||||||
| 30 ml olive oil | |||||||||
| 3 garlic cloves, crushed | Sauté onion & garlic 2 min | Add carrot & celery, cook 5 min | Stir in tomato paste, cook 1 min | Add wine, stock, thyme & bay leaves | |||||
| 1 large onion, chopped | |||||||||
| 2 celery ribs, chopped | |||||||||
| 2 carrots, chopped | |||||||||
| 2 tbsp tomato paste | |||||||||
| 500 ml dry red wine | |||||||||
| 500 ml beef stock, low sodium | |||||||||
| 2 sprigs thyme (optional) | |||||||||
| 2 bay leaves | |||||||||
| 5–6 beef short ribs (300–400 g / 10–14 oz each) | |||||||||
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