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Braised Beef Short Ribs in Red Wine Sauce


Prep Time:15 minutes

Cook Time:3 hours

Total Time:3 hours 15minutes



  • 5 - 6 beef short ribs , 300-400g/10-14oz each

  • 1.5 tsp each salt and pepper

  • 2 tbsp olive oil

  • 3 garlic cloves , crushed

  • 1 large onion , chopped (brown, yellow or white)

  • 2 celery ribs , chopped

  • 2 carrots , chopped

  • 2 tbsp tomato paste

  • 2 cups (500ml) dry red wine

  • 2 cups (500ml) beef stock/broth, low sodium

  • 2 sprigs thyme (optional)

  • 2 bay leaves


  • Preheat oven to 160C/325F.

  • Sprinkle beef all over with salt and pepper.

  • Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

  • Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

  • Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

  • Add tomato paste and cook for 1 minute.

  • Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

  • Return beef into liquid, arranging them so they are submerged 

  • Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)

  • Remove beef carefully, keeping the meat on the bone.  Cover to keep warm.

  • Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

  • Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

  • Stove - 2.5 hours on low simmer, lid on

  • Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.

  • Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve. 

  • Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.


Calories: 545kcalCarbohydrates: 9g (3%)Protein: 44g(88%)Fat: 28g (43%)Saturated Fat: 10g (50%)Cholesterol: 129mg(43%)Sodium: 1101mg (46%)Potassium: 1319mg (38%)Fiber: 1g (4%)Sugar:3gVitamin A: 85.3%Vitamin C: 7.5%Calcium: 5%Iron: 30.8%

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