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Slow-Braised Short Ribs in Red Wine & Tomato Sauce

Short Ribs
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  • These slow-braised Wagyu short ribs are rich, warming, and packed with flavor — the ultimate low-effort, high-reward dinner

Ingredients

Slow-Braised Short Ribs in Red Wine & Tomato Sauce

  • 2 x First Light Wagyu Short Ribs 5 rib racks

  • 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

  • sprig rosemary

  • 1 tbsp balsamic vinegar 

  • 1 tsp salt

 

  1. Preheat oven 300°F. Season the flour with salt and pepper, and sprinkle all over the ribs.
  2. 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.
  3. Add the remaining 1 tbsp oil, onions, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until slightly caramelized. Add the tomato paste and stir in. Cook for 1-2 minutes,
  4. Add the wine to deglaze, scraping the brown bits off the bottom. Add the tomatoes.
  5. Place the ribs back in the pot. Pour in the stock, and nestle in the bay leaves and rosemary.
  6. 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.
  7. 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.
  8. Serve the ribs hot with mashed potato or pasta, with the sauce spooned over.