Here’s a rich, comforting, slow-cooked dish that tastes like it came straight out of a countryside kitchen 👇
🍷 Rustic Red Wine–Braised Beef Short Ribs in Velvety Herb-Infused Gravy
🛒 Ingredients:
- 1.5 kg beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (dry)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
- 2 bay leaves
- Salt & black pepper (to taste)
- 1 tablespoon flour (optional, for thickening)
- 1 tablespoon butter (optional, for finishing)
👩🍳 Instructions:
1.
Prep & Sear the Ribs
- Pat the short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Sear the ribs on all sides until deeply browned (about 3–4 minutes per side).
- Remove and set aside.
2.
Build the Flavor Base
- In the same pot, add onion, carrots, and celery.
- Cook for 5–7 minutes until softened and slightly caramelized.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
3.
Deglaze with Wine
- Pour in the red wine and scrape up all the browned bits from the bottom.
- Let it simmer for about 10 minutes until reduced by half.
4.
Slow Braise
- Return the ribs to the pot.
- Add beef broth, rosemary, thyme, and bay leaves.
- Bring to a gentle simmer.
👉 Cover and cook:
- Oven method: 160°C for 2.5–3 hours
- Stovetop: Low heat for 2.5–3 hours
The meat should be fall-off-the-bone tender.
5.
Make the Velvety Gravy
- Remove ribs and strain the sauce (optional for smooth texture).
- Simmer the liquid until slightly thickened.
- For extra thickness: mix 1 tbsp flour with a little water, stir in.
- Finish with butter for a glossy, silky sauce.
6.
Serve
- Return ribs to the sauce and spoon gravy over them.
🍽️ Serving Ideas:
- Creamy mashed potatoes 🥔
- Buttered noodles
- Crusty bread to soak up that rich sauce
- Or even soft polenta for a rustic touch
🔥 Pro Tips:
- Use a good-quality dry red wine (something you’d drink 🍷)
- Make it a day ahead — the flavor gets even better overnight
- Skim excess fat from the top for a cleaner sauce