Red Wine Braised Beef Short Ribs

Name: Red Wine Braised Beef Short Ribs
Cook time: 210 min
Total time: 210 min
Yield: 4 servings
Ingredients: 6 Short ribs; 2 Carrots; 1 Red onion; 2 Celery stalks; 3 tbsp Tomato paste; 100 ml Red wine; 1 whole Head of garlic; 1 bunch Fresh thyme; 4 Bay leaves; 500 ml Beef stock

A few minutes of effort, then you bung it in the oven and forget about it while you get on with your life. Ideal for working from home - get it going at lunchtime and you'll be rewarded with the most delicious supper.

Cook

3h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Pat the short ribs dry and season generously with salt. If possible, leave uncovered in the fridge overnight to dry brine. If not, move straight to searing.

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For

Short ribs, bone-in, usually about 1.5 kg

Carrots, large, peeled and roughly chopped

Red onion, roughly chopped

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Notes

Freezing
Once cooled, portion into airtight containers with some sauce and freeze for up to 3 months. Defrost overnight before reheating gently.

Make ahead
The flavour improves after a night or two in the fridge. Cook fully, cool, refrigerate, then skim any solidified fat before reheating.

Wine
No wine? Add 100ml more beef stock with a tablespoon of balsamic vinegar for acidity.

Serving suggestions
Creamy mash, gnocchi, polenta or pasta all work - it's even delicious on toasted baguette or ciabatta with parmesan.

Asian-inspired
Add soy sauce, star anise and ginger, and swap the wine for Shaoxing rice wine.

Leftover sauce
Don't throw it away - stir into soups, use as a stew base or toss with pasta.

Leftovers
Keep airtight in the fridge for 3-4 days. Reheat gently on the stove (covered), adding a splash of stock or water if it has thickened.

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Made it?

Comfort Food,

One Pan,

Stews,

Spring,

Winter,

Autumn,

The Oven does the Hard Work

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Red Wine Braised Beef Short Ribs

A few minutes of effort, then you bung it in the oven and forget about it while you get on with your life. Ideal for working from home - get it going at lunchtime and you'll be rewarded with the most delicious supper.

Cook

3h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Pat the short ribs dry and season generously with salt. If possible, leave uncovered in the fridge overnight to dry brine. If not, move straight to searing.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Short ribs, bone-in, usually about 1.5 kg

Carrots, large, peeled and roughly chopped

Red onion, roughly chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.