Braised Beef Short Ribs with Red Wine and Rosemary

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Braised beef short ribs just belong on your autumn table

When the weather cools, I naturally reach for dishes that fill the kitchen with deep aromas and reward patience with incredible flavour. Braised beef short ribs are a favourite of mine because the process transforms a tougher cut into meat that falls off the bone at the lightest touch. The richness of beef cooked slowly in red wine with onions, garlic, and rosemary creates a sauce that clings to everything on the plate. It’s indulgent yet comforting, a dish that feels timeless.

Pumpkin side dishes are perfect alongside slow-cooked meats. Their natural sweetness cuts through the richness of beef, and the variety of textures balances the silkiness of the sauce. I’ve served these short ribs with both a pumpkin gratin and a pumpkin mash, and the pairings work beautifully. This recipe is one I return to every autumn and winter, not just for family Sunday lunch and dinners but also for relaxed entertaining where I want something hearty without fuss.

Ingredients you’ll need

• 1.2 kg beef short ribs, bone-in
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, crushed
• 2 medium carrots, diced
• 2 celery sticks, diced
• 2 tablespoons tomato purée
• 750 ml full-bodied red wine
• 500 ml beef stock
• 3 sprigs fresh rosemary
• 2 bay leaves
• 1 teaspoon black peppercorns, cracked
• 1 teaspoon sea salt, plus extra to taste

Method: step by step for super soft beef

First, I preheat the oven to 160°C. This low and steady heat is essential for slow braising, giving the beef time to soften without drying out.

I pat the beef ribs dry with kitchen paper and season them with salt. In a large, heavy casserole pot, I heat the olive oil until shimmering. The ribs go in batches, seared until each side develops a deep brown crust. This step matters more than people realise — that crust becomes the foundation of flavour for the whole dish.

Once the ribs are seared, I set them aside and add onions, carrots, and celery to the same pot. They cook gently for around 10 minutes, softening and gathering the browned bits from the beef. Garlic follows, only for a minute, so it doesn’t burn.

The tomato purée stirs through next, darkening slightly before I pour in the wine. As it bubbles, I scrape the bottom of the pan to lift up every bit of flavour. The stock joins the wine, then rosemary, bay, and peppercorns. Finally, the ribs return to the pot, nestled into the liquid.

I bring everything just to a simmer, then cover the pot with a tight-fitting lid and transfer it to the oven. The beef braises for three hours, checked occasionally to ensure the liquid still covers the ribs. By the time it’s ready, the meat pulls away from the bone with almost no effort, and the sauce is glossy and aromatic.

To finish, I skim any excess fat from the surface, adjust the seasoning, and serve directly from the pot.

Wine and beer pairings

For wine, I recommend a Cabernet Sauvignon with firm tannins that stand up to the richness of beef. Another excellent choice is a Syrah, where dark fruit and peppery spice echo the depth of the braise.

For beer, a Belgian Dubbel works beautifully — the malt sweetness complements the caramelised flavours of the dish. A robust porter is also a good partner, with roasted notes that match the sauce without overwhelming it.

Frequently asked questions about braised beef short ribs

Tips for success

Sear the ribs thoroughly before braising — the browning develops depth in the sauce. Use a good-quality red wine you’d be happy to drink, since it forms the backbone of the flavour. Let the braise rest a few minutes before serving so the fat rises and can be skimmed off.

Storage and reheating

These ribs keep in the fridge for three days. Reheat gently on the hob or in a 150°C oven, covered. The sauce will thicken after chilling, so add a splash of stock or water when warming through.

Pumpkin side dish pairings

This beef is wonderful with Pumpkin Mash with Roasted Garlic and Thyme for silky comfort. It’s equally good with Pumpkin Gratin with Fresh Sage and Gruyere, where the creamy, cheesy layers balance the boldness of the sauce.