Braised food

Red wine braised short ribs — The Citizen

Friday evenings are for winding down after a busy and stressful work week. Spend less time cooking dinner and more time on the things you love to do in the spirit of wellness.

This juicy and flavorful Red Wine Braised Ribs recipe is the perfect Friday meal for you and your loved ones.

Serve the ribs with your favorite starch or salad.

Red wine braised short ribs

Ribs braised in red wine. Photo: iStock


  • 450 kg bone-in beef ribs, cut into pieces widthwise
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 750ml bottle of dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs of flat-leaf parsley
  • 8 sprigs of thyme
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • 2 fresh or dried bay leaves
  • 1 head garlic, halved crosswise
  • 4 cups low-salt beef broth

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  1. Preheat the oven to 350°C. Season the short ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown the short ribs on all sides, about 8 minutes per batch. Transfer the short ribs to a plate. Pour in all but 3 tablespoons of cooking juices from the pot.
  2. Add the onions, carrots and celery to the pot and cook over medium-high heat, stirring often, until the onions are golden brown, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well blended and dark red, 2-3 minutes. Stir in the wine, then add the short ribs with the accumulated juices. Bring to boil; reduce heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all the herbs to the pan along with the garlic. Stir in stock. Bring to a boil, cover and transfer to the oven.
  3. Cook until short ribs are tender, 2 to 2.5 hours. Transfer the short ribs to a dish. Strain the sauce from the jar into a measuring cup. Trim fat from surface of sauce and discard; season the sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with a spoonful of gravy.

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