Red Wine Braised Short Ribs

A tasty and ecomomical meal which can be easily increased to serve more. Served with a light salad this quantity easily served 4 but would stretch to 6 depending on the accompaniments.

Category:  Main Course  - 


For 4 people


  • oil
  • 10.25 kg short ribs, uncut
  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 250 g mushrooms, wiped and quartered
  • 1 tsp. thyme leaves
  • ground cardamom
  • of 1 orange, finely chopped
  • oak smoked salt (or sea salt)
  • 350 ml red wine (about 0.5 of a bottle)
  • 350 ml beef stock

Red Wine Braised Short Ribs Directions

  3. Preheat the oven to 160C
  5. Heat a couple of tablespoons of olive oil in a large frying pan until very hot; carefully add the ribs and brown on all sides. Transfer to a casserole with a tight fitting lid, bone side downwards.
  7. Reduce the heat of the frying pan, add the onion to soften but not colour. Stir in the remaining ingredients, bring to the boil and simmer for about 10 minutes or until the liquid has reduced and the mixture resembles a rich marmalade. Pour over the ribs, cover and place in the preheated oven for 3hrs. Check occasionally, adding a little water if required.
  9. Taste and adjust seasoning as necessary.

  11. click here for full blog version