Beef Short Ribs in Red Wine Sauce

Ingredients

  • 5 - 6 beef short ribs , 300-400g each

  • 1.5 tsp each salt and pepper

  • 2 tbsp olive oil

  • 3 garlic cloves , crushed

  • 1 large onion , chopped (brown, yellow or white)

  • 2 celery ribs , chopped

  • 2 carrots , chopped

  • 2 tbsp tomato paste

  • 2 cups (500ml) dry red wine

  • 2 cups (500ml) beef stock/broth, low sodium

  • 2 sprigs thyme (optional)

  • 2 bay leaves

beef short ribs in red wine sauce

Instructions

  • Preheat oven to 160°C

  • 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. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

  • Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

  • Stove - 2.5 hours on low simmer, lid on

  • Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.

  • Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.