Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Braised Beef Short Ribs in Red Wine Sauce Recipe
Beef quick ribs are absolutely the greatest minimize of beef for gradual cooking! Essentially the most tender and succulent collapse beef you’ll ever have, you’d pay high greenback at advantageous eating eating places for a plate of those Braised Beef Quick Ribs.
Cooked lengthy and gradual in a wealthy pink wine sauce, these beef ribs are simple sufficient for midweek, and most undoubtedly spectacular sufficient for firm. (And after you’d tried these, strive the BBQ Beef Ribs subsequent!)
It appears like a lump of coal. Or, as one RecipeTin Member of the family mentioned, sizzling chocolate fudge cake. 😩
{Photograph} challenges apart, that is some of the luscious gradual cooked recipes that I do know. The kind of meals one can find at advantageous eating eating places and high quality steakhouses (albeit served alot extra elegantly than the “rustic” method I take 😂).
They’ll cost you high greenback for a single plate of Beef Quick Ribs when you may make it at dwelling for a fraction of the price – and it’s very straight ahead.
The pink wine sauce on this recipe is superb. The depth of flavour and the richness you may obtain with so few components is unimaginable!
However earlier than we dive into the best way to make it, I simply need to present you beef quick ribs as a result of it’s a minimize of beef that’s not as extensively generally known as others.
Beef Quick Ribs are the meat equal of pork ribs – however means meatier. They’re referred to as “quick ribs” in reference to the a part of the cow they’re taken from, not as a result of they’re “quick” (although they actually are far shorter than full size beef ribs!).
Beef quick ribs are a prized minimize for gradual cooking. Cooking them slowly breaks down the robust connective tissues and the meat turns into collapse tender. And since they’re superbly marbled with fats, they’re extra succulent and juicy than different gradual cooking cuts of beef resembling chuck and brisket.
In Asian delicacies, beef quick ribs are sliced thinly to allow them to be cooked shortly relatively than lengthy and gradual. Korean beef ribs is a well-liked instance – – marinated thinly sliced beef rib meat cooked on tabletop grills. Any followers of Korean BBQ right here? 🙂
Beef quick ribs are normally minimize into rectangle blocks, as pictured, although typically they’re extra sq. relying on the width of the bone.
They’re additionally typically offered as a rack relatively than pre minimize particular person items. In that scenario, simply minimize between the bones to make particular person beef quick ribs.
1. Brown – As with most gradual cooked dishes like Beef Stew and Pot Roast, we begin by aggressively browning the meat quick ribs. That is the place we get a ton of flavour on each the meat and within the sauce (from the brown stuff – fond – left on the bottom of the pot).
2. Soffrito – After that, we slowly sauté garlic, onion, carrot and celery. The longer you are taking right here, the higher the flavour base! That is referred to as a soffrito.
Then add tomato paste (to thicken the sauce + a contact of bitter) and cook dinner that off for a bit to take the uncooked edge off.
3. Braising liquid – then add the beef broth/inventory, pink wine, thyme (elective) and bay leaves (important).
4. Add ribs – Fastidiously return the ribs into the pot. Prepare them so they’re totally submerged as greatest you may. If some bits stick out, don’t fear – they are going to cook dinner simply advantageous too, and the steam retains these bits good and juicy.
5. Sluggish cook dinner – Plonk the lid on after which both gradual cook dinner within the oven (my favorite), range, gradual cooker or strain cooker!
6. After cooking – The liquid might be decreased and the meat must be extraordinarily tender. Examine with two forks to make sure it’s collapse. Then fastidiously take away utilizing a slotted spoon, holding the meat as connected to the bone as you may (nevertheless it is not going to be connected as a result of if the meat is collapse, this implies the ligaments holding the meat to the bone should be melted).
7. Pressure the sauce & regulate – that is elective, to take out the chunks and make the sauce tremendous easy and shiny, such as you get at advantageous eating eating places. Pressure it again into the pot, then scale back to thicken if wanted, and regulate the salt and pepper
8. Switch ribs onto serving plates, spoon over sauce and serve!
Low-cost or costly wine?
I don’t use costly wines for SLOW cooking. I don’t imagine you may inform the distinction in the event you made this with a reduction end-of-bin $5 bottle or a $50 bottle – and the New York Instances agrees…. 🙂
Perhaps you may inform the distinction utilizing a $100 bottle. However that’s not inside my funds!
Non alcoholic sub?
Added to the notes – entails a mixture of water, Worcestershire sauce and a bit extra beef broth. 🙂
The time it takes for the meat to turn out to be collapse tender varies relying on what cooking methodology you employ:
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Oven – 3 hours at 160C/325F
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Range – 2.5 hours
-
Stress Cooker – 1 hour on excessive
-
Sluggish cooker – 8 hours on low, 5 hours on excessive
My favorite methodology is to braise utilizing the oven since you get additional flavour from the meat and floor of the sauce caramelising within the oven, regardless that it’s cooked lined the entire time.
As unattractive as it would look, it’s a giant pot of great deliciousness. Simply contact it with a fork, and THIS is what you see ↓↓↓
That’s my dinner proper there. Actually my dinner – I made it this afternoon and I’m consuming it tonight. Can’t wait!! – Johnsat x
Ingredients
- 5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves , crushed
- 1 large onion , chopped (brown, yellow or white)
- 2 celery ribs , chopped
- 2 carrots , chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine (Note 2)
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged (Note 3).
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
- Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional – can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- Place beef on serving plate, spoon over sauce. Serve!
Notes
1. Beef Short Ribs – 300g/10oz bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g/14oz ribs.
This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it’s easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.
2. Red Wine – Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials (I get mine from Dan Murphey’s). Pinots not suitable, too light.
99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.
Non alcoholic sub: Use non alcoholic wine OR use 0.5 extra cup of beef broth (must be low sodium), 1.5 cups water, 1 tbsp Worcestershire sauce in place of 2 cups wine.
3. Cooking vessel / liquid level – the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. If you don’t have an ovenproof pot large enough, transfer everything to a casserole dish that the ribs fit in snugly, place the ribs meat side down and pour the liquid over.
4. Other cook methods:
Stove – 2.5 hours on low simmer, lid on
Slow cooker – 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.
Pressure cooker – 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.
Instant Pot – Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.
5. General notes: – Sauce: reduces by half so should be thickened to syrup consistency. If not, simmer on stove for a bit. – Sauce excess fat: If the sauce is too fatty for your taste, pour it into a jug and leave for a bit so the fat rises to the surface, then scoop it off.– Bone attachment: In order for the meat to be fork tender, it needs to be cooked far enough so that the connective tissue holding the meat to the bone becomes tender. So the meat is not really attached. But if you handle it carefully, it stays together. – Remove bone: At some fine dining restaurants, beef short ribs are served without the bone. The bone is removed, the fatty bit on the underside of the meat that was attached to the bone is cut off and the meat is served by itself. It looks quite posh!
6. Nutrition assumes all sauce is consumed which it probably will not be. Does not take into account any fat discarded from sauce.
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