"Red Wine Braised Short Ribs"
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Red Wine Braised Short Ribs


  • 1 tablespoon olive oil
  • 530 g extra-lean bone-in beef short ribs
  • salt and ground black pepper for seasoning
  • 3 shallots peeled and halved
  • 2 large cloves garlic smashed and peeled
  • 170 mls red wine
  • 125 mls port
  • 10 mls balsamic vinegar
  • 1 teaspoon beef stock granules
  • 2 sprigs each fresh thyme rosemary and sage
  • 2 carrots thickly sliced
  • 10 mls water
  • 5 mls arrow root
  • ¾ cup red wine


  • preheat the oven to 160° Celsius
  • heat the oil in large, heavy oven-proof casserole dish over medium-high heat
  • pat dry the ribs and season
  • working in batches, brown the ribs on all sides
  • once brown, remove and set aside
  • drain all but 1 tablespoon of fat from the dish, or add some olive oil if necessary
  • add the shallots to dish
  • cook for a few minutes until golden
  • add the garlic and cook for 30 seconds
  • stir in the wine, port, vinegar, stock, thyme, rosemary and sage
  • bring to the boil, scraping up brown bits from the bottom of the dish
  • add the carrots along with the ribs and any accumulated juices
  • bring to the boil, cover and place in oven
  • bake covered, for 2 ½ hours
  • check to make sure it does not dry out, and add up to 170mls water if necessary
  • using a slotted spoon transfer the ribs, shallots and carrots to a large bowl
  • if you have time, refrigerate overnight or freeze the pan juices for about 30 minutes
  • remove the oil from the pan juices
  • combine the water and arrow root in a small bowl
  • add ½ cup red wine to the pan juices and bring to the heat
  • whisk the arrow root into the pan juices
  • bring to the boil and cook for 10 to 15 minutes or until it starts to thicken
  • remove and discard the stems from the herbs
  • return the ribs to pan with ¼ cup red wine and incorporate the sauce
  • serve over horseradish mashed potatoes