Braised Beef Short Ribs in Red Wine Sauce (Print Version)
Braised beef short ribs in a rich red wine sauce for a hearty, elegant meal.
# Ingredients:
01 -
5 – 6 beef short ribs, 300-400g each
02 -
1.5 teaspoons salt
03 -
1.5 teaspoons pepper
04 -
2 tablespoons olive oil
05 -
3 garlic cloves, crushed
06 -
1 large onion, chopped
07 -
2 celery ribs, chopped
08 -
2 carrots, chopped
09 -
2 tablespoons tomato paste
10 -
2 cups dry red wine
11 -
2 cups low sodium beef stock
12 -
2 sprigs thyme
13 -
2 bay leaves
# Instructions:
01 -
Preheat oven to 160°C (325°F).
02 -
Sprinkle beef short ribs with salt and pepper on all sides.
03 -
Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively on all sides for about 5-7 minutes in total. Remove and repeat with remaining ribs.
04 -
Reduce heat to medium, add onion and garlic to the same pot, and cook for 2 minutes.
05 -
Add chopped carrots and celery to the pot and cook for 5 minutes until the carrots are softened and sweet.
06 -
Stir in tomato paste and cook for 1 minute.
07 -
Add wine, beef stock, thyme, and bay leaves to the pot. Stir to dissolve the tomato paste.
08 -
Return the beef ribs to the pot, arranging them so they are submerged in the liquid.
09 -
Cover the pot with a lid and transfer to the oven. Cook for 3 hours, or until the meat can easily be pulled apart with forks.
10 -
Carefully remove the beef ribs from the pot, keeping the meat on the bone. Cover to keep warm.
11 -
Strain the braising liquid, pressing juices out of the vegetables. Return the strained sauce to the pot, bring to a simmer, and adjust consistency as needed (reduce to thicken or add water to thin). Season with salt and pepper if necessary.
12 -
Arrange the beef ribs on a serving plate and spoon the sauce over the top. Serve immediately.