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Slow-Roasted Beef Short Ribs in Red Wine
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Slow-Roasted Beef Short Ribs in Red Wine

4 h 30 minServes 4Nutri-Score C€€€
from @becky_bfit28 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef short ribs, bone in (patted dry, seasoned with salt and pepper)Meat1.5 kg
  • saltSpices5 g
  • black pepper (freshly ground)Spices3 g
  • oil (for browning)Pantry30 ml
  • white onion (roughly chopped)Produce1 piece
  • carrots (roughly chopped)Produce2 pieces
  • celery sticks (roughly chopped)Produce2 pieces
  • tomato pureePantry45 ml
  • plain flour (heaped)Pantry15 g
  • red wineBeverages500 ml
  • beef stockPantry500 ml
  • garlic bulb (whole)Produce1 piece
  • fresh rosemary (sprigs)Produce3 pieces
  • bay leavesSpices3 pieces
  • sugarPantry5 g
  • cold butter (cold, cubed)Dairy45 g
  • chives (chopped, to serve)Produce10 g

per serving

Nutrition

945kcal

Carbs
15 g
Proteins
75 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Dutch oven
  • Tongs

step by step

Method

  1. Preheat the oven and season the beef

    • Preheat the oven to 150 °C.
    • Pat the beef short ribs dry and generously season with salt and pepper.
    Step 1

  2. Brown the beef

    • Heat some oil in a pan.
    • Brown the beef ribs for a few minutes on each side, then remove from the pan and set aside.
    Step 2

  3. Fry the vegetables

    • Chop the onion, carrots and celery.
    • Add the chopped vegetables to the same pan and fry off for a few minutes.
    Step 3

  4. Build the sauce

    • Add the tomato puree and cook it down.
    • Add the flour and cook until it has fully disappeared.
    • Pour in the red wine, mixing well.
    Step 4

  5. Add the beef and aromatics

    • Return the beef to the pan.
    • Add the beef stock, garlic bulb, rosemary and bay leaves, then give it a mix.
    Step 5

  6. Slow roast

    • Cover with a lid and place in the oven at 150 °C for 3 hours.
    • Stir every 40 minutes or so and flip the beef over if necessary.
    Step 6

  7. Finish at higher heat

    • Increase the oven temperature to 180 °C and cook for a final hour.
    Step 7

  8. Finish the sauce and serve

    • Stir the cold butter into the sauce until glossy.
    • Serve with creamy garlic mash, veggies and a scattering of chopped chives.
    Step 8
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