Slow-Braised Short Ribs in Red Wine & Tomato Sauce
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These Wagyu short ribs are slow-braised until fall-off-the-bone tender in a hearty red wine and tomato sauce — rich, deeply flavoured, and the kind of dish that fills the kitchen with the most incredible aroma as it cooks.
Ingredients
Short Ribs in Red Wine & Tomato Sauce
- 2kg First Light Wagyu Short Ribs
3 tbsp flour 2 tbsp olive oil 2 medium onions, roughly chopped 4 cloves garlic, minced 2 carrots, diced 2 small sticks celery, diced 1x400g can tomatoes 2 cups red wine 250ml good-quality beef stock 2 tbsp tomato paste 2 dried bay leaves 1 sprig rosemary 1 tbsp balsamic vinegar 1 tsp salt
Cooking Method
- Preheat oven 150°C. Season the flour with salt and pepper, and sprinkle all over the ribs.
- Heat half the oil in a large ovenproof pot or Dutch oven. Brown the ribs in batches on all sides (around 2-3 minutes per side, including the ends). Remove and set aside.
- Add the remaining 1 tbsp oil, onions, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until slightly caramelised. Add the tomato paste and stir in. Cook for 1-2 minutes,
- Add the wine to deglaze, scraping the brown bits off the bottom. Add the tomatoes.
- Place the ribs back in the pot. Pour in the stock, and nestle in the bay leaves and rosemary.
- Cover and transfer to the oven to cook for 3.5-4 hours, or until the meat is tender and falling off the bone. Check the liquid levels occasionally, adding more stock as needed. You want the ribs to be covered at least halfway.
- When the meat has finished cooking, remove the ribs and stir through the balsamic vinegar and salt. Reduce the braising liquid on the stove if needed, to thicken into a sauce.
- Serve the ribs hot with mashed potato or pasta, with the sauce spooned over.
