Braised beef short ribs with red wine and carrots
Beef short ribs cooked slowly in red wine until the meat slides off the bone, with a rich glossy sauce.
- Time3 hr 45
- LevelEasy
- Costabout £5.67 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Season the ribs generously with salt and pepper.
- 2
Heat the oil in a large casserole dish and brown the ribs in batches over a high heat for 3 to 4 minutes per side until dark brown. Lift out.
15 min - 3
Cook the onions in the same dish for 6 minutes. Stir in the garlic and tomato purée for 1 minute. Pour in the wine and bubble for 4 minutes.
11 min - 4
Add the stock, rosemary and bay leaves. Return the ribs, bone side up, cover and cook in the oven for 2 hours 30 minutes.
150 min - 5
Add the carrots, cover and cook for a further 30 minutes until the meat is falling off the bone.
30 min - 6
Lift the ribs out and keep warm. Boil the sauce on the hob for 5 minutes until glossy and spoonable, then pour over the ribs.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.