Braised Beef Short Ribs in Red Wine

Ingredients

For the Braised Beef Short Ribs
• 1 kilogram Beef short ribs (trimmed and cut into individual ribs)
• 1 large Carrot (diced)
• 1 large Celery (diced)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 500 milliliters Red wine (preferably a dry variety like Cabernet Sauvignon or Merlot)
• 500 milliliters Beef stock (or use homemade if possible)
• 2 sprigs Thyme (fresh)
• 1 Bay leaf (dried)
• to taste Salt
• to taste Black pepper
• 2 tablespoons Olive oil (for browning the meat)
• 1 tablespoon Butter (optional, for finish)

Instructions

1. 1. Prepare the Ingredients: Trim excess fat from the beef short ribs and cut into individual ribs. Dice the carrot, celery, and onion. Mince the garlic.
2. 2. Brown the Short Ribs: Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and black pepper. Place the ribs in the pot and sear them on all sides until browned (about 3-4 minutes per side). Do this in batches if necessary to avoid overcrowding. Once browned, remove the ribs from the pot and set them aside.

   Avoid burning the ribs by ensuring the heat is not too high. Don’t overcrowd the pot; it’s important to have space between the ribs for even browning.

3. 3. Sauté the Vegetables: In the same pot, reduce heat to medium and add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables have softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

   Don’t let the garlic burn, as it will turn bitter. Stir frequently.

4. 4. Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the pot (this adds great flavour). Bring to a boil and let it simmer for 5 minutes to reduce slightly.

   Ensure wine reaches a gentle boil to enhance the flavours while reducing the alcohol content.

5. 5. Add Stock and Herbs: Return the browned short ribs to the pot with the sautéed vegetables. Pour in the beef stock and add the thyme and bay leaf. Ensure the liquid nearly covers the ribs. Bring to a boil again.

   Make sure the meat is submerged for even cooking, but not too much as it can dilute flavor.

6. 6. Braise the Ribs: Cover the pot with a lid, reduce the heat to low and let it simmer for 2 hours, or until the short ribs are tender and falling off the bone. Check occasionally and stir gently if necessary.

   Ensure the liquid is gently bubbling, not boiling. Adjust heat as needed to maintain a slow simmer.

7. 7. Finish the Sauce: Once cooked, remove the ribs from the pot. If desired, you can strain the liquid to remove vegetables and herbs, then return it to the pot. Add a tablespoon of butter to enrich the sauce. Simmer until slightly thickened, about 10 minutes.

   Avoid over-reducing the sauce, which can lead to a concentrated saltiness.

8. 8. Serve: Plate the beef short ribs with a generous scoop of sauce over the top. Serve with creamy mashed potatoes or crusty bread on the side to soak up the rich sauce. Garnish with fresh thyme if desired.