Braised Beef Short Ribs

5 from 1 vote

These beef short ribs, braised in red wine low and slow, deliver bold and robust flavours and the meat, that will melt in your mouth.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: European

Keyword: braised beef short ribs

Servings:

Preheat the oven to 180C/350F. Salt and pepper the short ribs. Heat the oil in a large and deep Dutch Oven, then brown the ribs all over on high heat. Remove to a plate.
To the same pot, add the diced onion and cook for 5 minutes over low heat, then add chopped rosemary and sliced garlic, cook for 30 seconds, add the wine, tomato passata (crushed tomatoes) and bay leaves. Return the short ribs back to the Dutch oven, the will be partially submerged in the liquid, cover and cook for 2.5 hours or until very tender and easily come off the bones.
Alternatively, you can cook these short ribs in slow cooker for 8 hours on LOW. Follow the recipe as written until the last part of putting the meat in the oven.

The added step of browning the ribs in oil on high heat before braising may look optional, but it is important for achieving a deeper, more robust flavour.
If you don’t want to cook with quite so much red wine, you can use a portion of beef stock instead. You need the same amount of liquid (2cups/480ml) but can use a split between red wine and stock according to your taste.
This recipe will also work in a slow cooker. Keep everything else the same and cook on low for 8 hours instead of the oven.