Braised Beef Short Ribs Recipe – Rich & Decadent Classic

Difficulty:

3/5

Serves:

6 PEOPLE

Prep Time:

25 minutes

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Braised Beef Short Ribs Recipe

This Red Wine Braised Beef Short Ribs recipe is a rich, slow-cooked classic featuring tender beef ribs simmered in a deep Cabernet Sauvignon sauce with aromatic vegetables and herbs. Featured on A is for Apple with host Robert Jewell, this recipe delivers fall-off-the-bone meat and a luxurious sauce perfect for comforting, elevated dining at home.

The Inspiration

Few dishes capture the essence of comfort food quite like slow-braised beef short ribs. Rooted in classic European cooking techniques, braising transforms tougher cuts of meat into melt-in-your-mouth perfection through time, patience, and layered flavour.

On A is for Apple, Robert Jewell showcases this timeless preparation with a focus on simplicity and depth. The use of Cabernet Sauvignon adds bold richness, while the combination of carrots, onions, celery, and thyme builds a deeply aromatic base. This dish is all about indulgence—tender meat, velvety sauce, and the perfect pairing with creamy mashed potatoes. It’s a recipe designed to impress while still feeling warm and familiar.

Ingredients

4 lb (1.8kg) short ribs
Salt and pepper
Olive oil for cooking
4 carrots
2 small Spanish onions
5 celery stalks
2 teaspoons (10ml) tomato paste
3 ½ cups (750ml) Cabernet Sauvignon red wine
2 cups (500ml) beef stock
½ bunch of fresh thyme
All-purpose flour (approximately 1 tablespoon (15ml))

Method

Bring ribs to room temperature, season with salt and pepper.
In a large pan set over medium high heat add olive oil to coat the pan. Allow oil to heat then add the short ribs being careful not to overcrowd the pan. Brown the ribs all over until dark and caramelized on all sides.
Remove and continue browning the remaining meat. Set meat aside.
Add olive oil if necessary to the pan to have 1 tablespoon (15ml).
Wash and chop all the vegetables into ¾ inch (1.9cm) dice.
Add the vegetables to the pan and cook until slightly caramelized. Add the tomato paste and cook for 30 seconds.
Deglaze the pan with 3 cups of red wine and using a wooden spoon scrape up all the yummy bits on the bottom of the pan. Add the beef stock, thyme and peppercorns.
Return the short ribs to the pan and place into a preheated 325F (162°C) oven.
Cook uncovered for approximately 3 hours or until the meat is fork tender.
Remove from oven and allow the ribs to sit in the flavorful liquid for 30 minutes.
Remove the meat and set aside.
In the pan used for braising the meat, add flour and 1/2 cup red wine to make a roux.
Strain liquid.
Place liquid in pan and allow to reduce and thicken.
Pour warm sauce over ribs and serve with mashed potatoes.

Serving Suggestions

These Red Wine Braised Beef Short Ribs are best served as a hearty main course for cozy dinners, holiday meals, or special occasions where comfort food takes center stage. Pair them with creamy mashed potatoes to soak up the rich sauce, or serve alongside buttered root vegetables or roasted seasonal greens for added texture and balance.

For beverages, a full-bodied red wine such as Cabernet Sauvignon or Merlot complements the depth of the dish beautifully. When hosting, serve the ribs family-style in a large dish with sauce poured over top for a rustic yet elegant presentation that invites guests to dig in.

Final Thoughts

This Red Wine Braised Beef Short Ribs recipe is the ultimate expression of slow-cooked comfort food, delivering tender meat and a deeply flavourful sauce that’s both rich and satisfying. The combination of simple ingredients and classic technique results in a dish that feels luxurious yet approachable.

Robert Jewell’s A is for Apple version highlights the beauty of patience in cooking, proving that time and care can transform humble ingredients into something truly unforgettable. Whether for a special gathering or a quiet night in, this dish is guaranteed to impress.

Find more recipes from A is for Apple here!