05/10/2025
Fresh Beef Short Ribs - Now In Stock
Braised Beef Short Ribs
Serves: 4–6 | Prep:20min | Cook:3hrs
Ingredients
• 1.5–1.8 kg beef short ribs (bone-in)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, crushed
• 2 tbsp tomato purée
• 500 ml red wine
• 750 ml beef stock
• 2 bay leaves
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 3 sprigs thyme (or 1 tsp dried)
• 1 tbsp Worcestershire sauce
• 1 tbsp plain flour (optional, for thickening)
• Salt & freshly ground black pepper, to taste
• Fresh parsley, chopped, to garnish
Method
1. Prepare ribs: Preheat oven to 160°C (140°C fan). Season ribs well with salt and
pepper.
2. Brown ribs: Heat oil in a large, heavy casserole dish. Brown ribs on all sides (about 10
minutes). Remove and set aside.
3. Cook vegetables: In the same pot, add onion, carrot, and celery. Cook 5–7 min until
softened. Add garlic and tomato purée; cook 1 min.
4. Deglaze: Pour in red wine, scraping up browned bits. Simmer 3–5 min to reduce
slightly.
5. Add stock & herbs: Stir in beef stock, bay leaves, rosemary, thyme, and
Worcestershire sauce. Return ribs to the pot; they should be mostly submerged.
6. Braise: Cover tightly with a lid and cook in the oven for 21⁄2–3 hrs, until the meat is
tender and falling off the bone.
7. Thicken (optional): Remove ribs and set aside. Whisk flour into the sauce, simmer on
the hob for 10 min until thickened. Return ribs to warm through.
8. Serve: Sprinkle with parsley and serve hot.
Enjoy
Serve with: Creamy mashed potatoes, roasted vegetables, or crusty bread.
Delicious with a glass of red wine.
Link To Recipe Card: https://drive.google.com/file/d/1QdGzslZx8QU3S00VpTHJjzHjh8IemIWE/view?usp=drive_link
