Red Wine Braised Short Ribs
These Red Wine Braised Short Ribs are slow-cooked until meltingly tender in a rich, veggie-packed gravy. With barely any prep and simple pantry ingredients, these beef ribs are a restaurant-style dinner you can make at home – perfect for date night, entertaining, or when you want something special without the stress.
Nutrition Facts
Ingredients
Instructions
– Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
– Sprinkle the beef short ribs with salt and pepper on all sides.
– Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the beef in batches for 2–3 minutes on each side, until golden and browned. Set aside on a plate.
– Reduce the heat to medium. To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Simplehomeedit →Chef's Notes
Notes
Note 1 – I recommend buying the short, chunky beef short ribs (also known as Jacob’s Ladder in the UK) rather than the long flanken-style ribs (Argentinian-style/Korean-style). The shorter cut is meatier, easier to fit into the pan, and generally cooks more evenly, which makes it ideal for slow braising. That said, the longer ribs will also work if that’s what you prefer or what’s available – just be aware they can take up more space in the pan and may need a little extra time to become tender.
Note 2 – Use a red wine you’d happily drink. It doesn’t need to be expensive – a mid-range shiraz, cabernet sauvignon or merlot work well. If you’re not sure what to use, ask at the store for a cooking-friendly red with a dry, full-bodied profile. If you prefer to omit the red wine, just use extra beef stock.
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 3 days. Freeze in portions, fully submerged in the sauce, for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop or in the oven at 160°C (325°F) (all oven types) until piping hot. Add a splash of water to the sauce, as needed, if it has thickened.
Note 1 – I recommend buying the short, chunky beef short ribs (also known as Jacob’s Ladder in the UK) rather than the long flanken-style ribs (Argentinian-style/Korean-style). The shorter cut is meatier, easier to fit into the pan, and generally cooks more evenly, which makes it ideal for slow braising. That said, the longer ribs will also work if that’s what you prefer or what’s available – just be aware they can take up more space in the pan and may need a little extra time to become tender.
Note 2 – Use a red wine you’d happily drink. It doesn’t need to be expensive – a mid-range shiraz, cabernet sauvignon or merlot work well. If you’re not sure what to use, ask at the store for a cooking-friendly red with a dry, full-bodied profile. If you prefer to omit the red wine, just use extra beef stock.
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 3 days. Freeze in portions, fully submerged in the sauce, for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop or in the oven at 160°C (325°F) (all oven types) until piping hot. Add a splash of water to the sauce, as needed, if it has thickened.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Very easy and very tasty. My husband said it’s the best meal I’ve made
These were delicious! Really easy to cook and restaurant quality. Will be a regular in our rotation :)
The ribs were tender and delicious!
Did you make this recipe?
Leave a Comment