Braised Beef Short Ribs in Red Wine Sauce Recipe

Looking for a hearty and flavourful dish to warm you up on a chilly UK evening? Look no further than these Braised Beef Short Ribs in Red Wine Sauce.

This recipe is a classic for a reason: the melt-in-your-mouth beef, rich and comforting sauce, and simple preparation make it a winner every time. It is perfect for a special occasion or a casual get-together with friends or family.

Here is how to make it:

Estimated time

3 hours

Ingredients

(serves 3–4)

• 5-6 Beef Short Ribs, 300-400g each

For the Marinade

1.5 tsp Salt
1.5 tsp Black Pepper
1 tbsp Soy Sauce
2 tbsp Plain Flour

For the Red Wine Sauce

2 tbsp Olive Oil
3 Garlic Cloves, minced
1 Large Onion, diced
2 Carrots, diced
2 tbsp Tomato Paste
2 cups (500ml) Dry Red Wine
2 cups (500ml) Low-Sodium Beef Broth
2 Sprigs Fresh Thyme (optional)
2 Bay Leaves (optional)

 

Cooking Steps

1. Marinate the beef: Season the beef short ribs all over with salt, pepper, and soy sauce. Coat them evenly in the flour.
2. Brown the beef: Heat the olive oil in a large oven-safe pot or Dutch oven over high heat. Sear the short ribs in batches (5-7 minutes per batch) until nicely browned. Don't overcrowd the pan, or the meat will steam instead of brown. Remove the browned ribs from the pot and set aside 3. Sauté the vegetables: Reduce the heat to medium and add the onion and garlic to the pot. Sauté for 2 minutes, until softened. Add the diced carrots and cook for another 5 minutes, until they start to soften. 4. Assemble the braise: Stir in the tomato paste and cook for a minute longer. Return the browned short ribs to the pot. Pour in the red wine and beef broth, along with the thyme and bay leaves (if using). Stir to combine and scrape up any browned bits from the bottom of the pot. 5. Simmer and tenderise: Make sure the short ribs are almost completely submerged in the liquid. If needed, add a little more broth or water. Bring to a boil, then reduce heat, cover the pot, and simmer for 2-2.5 hours, or until the meat is very tender and falls off the bone easily.
6. Strain and thicken the sauce: Carefully remove the short ribs from the pot with a slotted spoon, keeping the meat and bones intact. Strain the cooking liquid, pressing on the solids to extract as much flavourful liquid as possible. Bring the strained sauce to a simmer and cook until it thickens slightly, about 5-10 minutes. Season with additional salt and pepper to taste.
7. Serve and enjoy! Serve the fall-off-the-bone tender short ribs with the rich red wine sauce. Mashed potatoes or wide egg noodles make a perfect side for this comforting dish.

Tips

• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat beautifully.
• You can also use a slow cooker for this recipe. Brown the ribs as directed in step 2, then transfer them to the slow cooker along with all the remaining ingredients. Cook on low for 8-10 hours, or until the meat is tender.

Related article: Why Mino Ware Belongs on Your Table

 

FAQ for Braised Beef Short Ribs in Red Wine Sauce

Q1. Why do we use flour to coat the beef short ribs?

A. Coating the short ribs in flour serves a triple threat in this recipe:

• Beautiful Browning: The flour helps achieve a beautiful browned crust on the meat when seared. This adds a rich, caramelised layer of flavour to the finished dish.
• Moisture Retention: The flour acts as a light coating, helping to seal in the natural juices of the meat during the long braising process. This ensures the short ribs stay wonderfully tender and flavourful.
• Sauce Thickening: As the meat simmers, the flour released from the browned surface contributes slightly to thickening the sauce, creating a richer and more satisfying consistency.

Q2. What type of red wine should I use?

A: The beauty of this recipe is its versatility! You can use any dry red wine you have on hand. A good rule of thumb is to choose a wine you would enjoy drinking alongside the finished dish, but there's no need to break out your most expensive bottle. A good-quality, affordable cooking wine will work perfectly!

This way, you can save your premium wines for sipping and still create a delicious red wine sauce for your braised short ribs.

Q3. Can I substitute the red wine?

A: Absolutely! If you don't have red wine on hand or prefer a non-alcoholic option, you can use a combination of low-sodium beef broth and a splash of Worcestershire sauce to replicate the depth of flavour. Adding a tablespoon of brown sugar can also mimic the slight sweetness of red wine.

Q4. How can I make this dish even more impressive?

A: Here are some presentation tips:

• Complementary sides: Pair your short ribs with a selection of colourful and delicious sides. Mashed potatoes, roasted vegetables like carrots, parsnips, or Brussels sprouts, or even fluffy egg noodles all make excellent accompaniments.
• Garnish for flair: A sprinkle of fresh herbs like chopped thyme or parsley adds a touch of colour and freshness to the final dish.
• Elevate the presentation: Serve your braised short ribs on beautiful plates or bowls such as our Flying Bird Ceramic Soup Bowl, Sendan Mino Ware Ceramic Dinner Plate, White Bear Ceramic Soup Bowl, or the White Polka Dot Porcelain Rice Bowl, contrasting colours to make the vibrant sauce pop, or choose elegant patterns that complement the rustic charm of the dish.

Enjoy this delicious Braised Beef Short Ribs recipe – a guaranteed crowd-pleaser! Hungry for more? Dive into our recipe collection here.