Red Wine Braised Short Rib

Prep time: 3.5 hrs | Serves: 4

Ingredients

For the Short Ribs

• 1.2kg beef short ribs (bone-in, trimmed)

• 20g olive oil

• 200g onion, roughly chopped

• 120g carrot, roughly chopped

• 100g celery, roughly chopped

• 20g garlic, crushed

• 500g red wine

• 400g beef stock

• 30g tomato purée

• 2 sprigs rosemary

• 4 sprigs thyme

• 2 bay leaves

• 6g sea salt

• 2g freshly ground black pepper

For Finishing

• 20g unsalted butter (for glazing)

• 5g fresh parsley, chopped (for garnish)

Method

1. Preheat your oven to 160°C. Season the short ribs generously with salt and pepper.

2. Heat olive oil in a heavy casserole dish and sear the ribs on all sides until deep golden brown. Remove and set aside.

3. In the same pan, add onion, carrot, celery and garlic. Cook for 5–6 minutes until softened and lightly caramelised.

4. Stir in tomato purée and cook for 1 minute, then pour in the red wine. Scrape up any browned bits from the base and reduce by half.

5. Add the beef stock, rosemary, thyme and bay leaves. Return the ribs to the pan, ensuring they’re mostly submerged.

6. Cover with a lid and braise in the oven for 2½–3 hours until the meat is tender and falling off the bone.

7. Remove the ribs and strain the sauce through a fine sieve. Return the sauce to the pan and simmer gently to reduce until glossy. Whisk in butter to finish.

8. Serve the short ribs with the rich red wine glaze spooned over and a sprinkle of chopped parsley.

Storage

Cool completely before storing in an airtight container. Keep refrigerated for up to 3 days, or freeze for up to 2 months. Reheat gently in the sauce until piping hot before serving.