These fork-tender beef short ribs slowly braised in red wine with aromatic vegetables create the ultimate winter comfort meal that fills your home with incredible aromas.
Recipe Details
Ingredients
- 1.8kg beef short ribs, cut flanken style
- 60g plain flour for dusting
- 45ml olive oil
- 2 large yellow onions, diced
- 4 large carrots, cut into 2-inch pieces
- 3 stalks celery stalks, chopped
- 6 cloves garlic cloves, minced
- 30ml tomato paste
- 500ml dry red wine
- 750ml rich beef stock
- 3 large parsnips, cut into chunks
- 500g baby potatoes, halved
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- to taste salt and freshly ground black pepper
- 30ml fresh parsley, chopped for garnish
Instructions
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Preheat oven to 160°C (325°F). Season 1.8kg beef short ribs generously with to taste salt and freshly ground black pepper and dust with 60g plain flour for dusting.
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Heat 45ml olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side. Remove and set aside.
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In the same pot, sauté 2 large yellow onions, 4 large carrots, and 3 stalks celery stalks until softened, about 8 minutes. Add 6 cloves garlic cloves and 30ml tomato paste, cooking for another 2 minutes until fragrant.
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Pour in 500ml dry red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 3 minutes to cook off some alcohol.
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Return the ribs to the pot and add 750ml rich beef stock, 4 sprigs fresh thyme sprigs, and 2 leaves bay leaves. The liquid should nearly cover the meat.
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Bring to a gentle simmer, then cover and transfer to the oven. Braise for 2 hours.
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Add 3 large parsnips and 500g baby potatoes to the pot, nestling them around the ribs. Continue braising for another 45-60 minutes until the meat is fork-tender.
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Remove 2 leaves bay leaves and 4 sprigs fresh thyme sprigs stems. Taste and adjust seasoning with to taste salt and freshly ground black pepper.
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Serve the ribs with the vegetables and braising liquid, garnished with 30ml fresh parsley.
Tips
Choosing Ribs: Look for meaty short ribs with good marbling. Flanken-cut ribs cook more evenly than English-cut.
Wine Selection: Use a wine you'd drink - a good Cabernet Sauvignon or Merlot works beautifully and adds depth to the braising liquid.
Make-Ahead: This dish improves overnight. Cool completely, refrigerate, and gently reheat the next day for even better flavor.
Skimming Fat: If making ahead, the fat will solidify on top making it easy to remove for a cleaner sauce.
Vegetable Timing: Add root vegetables in the last hour to prevent them from becoming mushy while ensuring they're perfectly tender.
Serving Suggestions: Serve over creamy mashed potatoes, polenta, or with crusty bread to soak up the rich braising liquid.