Braised Beef Short Ribs with Red Wine and Rosemary
Tender braised beef short ribs, slow-cooked in red wine with garlic, rosemary, and herbs. The meat becomes meltingly soft, and the sauce turns velvety. A hearty autumn recipe that pairs perfectly with creamy pumpkin sides, offering both richness and balance. Comfort food that feels effortless but tastes refined.
Ingredients
- 1.2 kg beef short ribs bone in
- 2 tbsp Olive oil
- 2 Carrots medium sized, diced
- 2 Onions medium sized, finely chopped
- 4 cloves Garlic crushed
- 2 sticks Celery diced
- 2 tsbp Tomato Puree
- 750 ml Red wine full bodied
- 500 ml Beef stock
- 3 sprigs Fresh rosemary
- 2 Bay leaves
- 1 tsp Black pepper cracked
- 1 tsp Sea salt plus extra to taste
Instructions
- First, 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.
- Pat the beef ribs dry with kitchen paper and season them with salt. In a large, heavy casserole pot, 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, 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 you 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
- 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, skim any excess fat from the surface, adjust the seasoning, and serve directly from the pot.
Nutrition
Calories: 715kcal | Carbohydrates: 14g | Protein: 54g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 620mg | Potassium: 1100mg | Fiber: 2g | Sugar: 6g