Classic Braised Beef Short Ribs


January – South African Shiraz Cabernet

Classic Braised Beef Short Ribs

Yield: 4 Servings



Short Ribs:

8 individual, thick-cut beef short ribs (about 6 oz each), trimmed if needed

3/4 tsp each sea salt and freshly ground pepper, divided

1 tbsp olive oil

2 onions, sliced

2 tbsp all-purpose flour

2 stalks celery, sliced

1 each carrot and parsnip, chopped

6 cloves garlic, chopped

1 tbsp each chopped fresh thyme and rosemary

1/4 cup tomato paste

2 cups good quality beef stock

1 cup Winexpert SA Shiraz Cabernet

2 bay leaves

Creamy mashed potatoes (optional)



Preheat the oven to 325°F.

Pat ribs dry with paper towel; season with 1/2 tsp salt and pepper. Heat oil in a Dutch oven set over medium-high heat.

In batches, brown ribs evenly; remove to a bowl and toss with flour.

To the Dutch oven, add onion, celery, carrot, parsnip, garlic, thyme, rosemary and remaining salt and pepper. Sauté for 6 to 8 minutes or until lightly browned.

Add tomato paste; cook, stirring, for 2 minutes. Return ribs to Dutch oven; pour in broth and wine.

Cover and transfer to the oven. Braise for 1 1/2 hours. Uncover and continue to braise, turning meat occasionally, for 1 to 1 1/2 hours or until meat is fall-off the bone tender and liquid is reduced.

Serve ribs over mashed potatoes (if using). Strain braising liquid and spoon over ribs to serve.

Pair with: LE2013 South African Shiraz Cabernet 

Classic Braised Beef Short Ribs