• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Short Ribs of Beef Braised in Red Wine

Published: Nov 2, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine
Jump to Recipe Print Recipe

David and I first made this short ribs of beef braised in red wine recipe when we attended the Just Meat class at the Nick Nairn Cook School in Aberdeen in February 2015...it's only taken us 7.5 years to make it again at home!!!

This is a proper hearty winter dish that needs a bit of prep before the oven does majority of the hard work.  The ribs turn out beautifully tender and are full of flavour from the braising and go perfectly with the whole potatoes, shallots and chunks of carrot and fennel.

Tip

  • This short ribs of beef braised in red wine recipe can be adapted if you’re cooking for more people – you’ll need 2 casseroles.   The original recipe when made at the Nick Nairn Cook School was for 1 person, so I’ve increased the ingredients to make it for 2.

Other Recipes

You might also like to try:

  • beef dishes

Latest Recipes

  • Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine
    Beef Rendang
  • Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine
    Chilli Cornbread Pie
  • Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine
    Chicken Mulligatawny
  • Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine
    Tuscan Style Ribollita
Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine

Ingredients

  • 4 short ribs of beef
  • salt and freshly ground black pepper
  • 1 tbsp sunflower oil
  • 2 banana shallots, peeled taking care not to remove the root
  • 1 fennel bulb, trimmed and cut in half
  • 1 medium carrot, peeled and cut in half
  • 240ml red wine
  • 60ml port
  • 130ml chicken stock
  • 130ml beef stock
  • 2 sprigs thyme
  • 4 whole cloves garlic
  • 2 tbsp passata
  • 1 bay leaf
  • 4 small whole potatoes, skin on
  • 1 tbsp cornflour mixed with 1 tbsp water
  • 1 tbsp chopped flat leaf parsley, to garnish

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

  

Instructions

Prepare the ribs:
  1. Preheat the oven to 160C/140C fan. Season the short ribs, then using butchers string, make 2 ties around the bones and the meat.   This will prevent the meat falling off the bones.
Brown the meat and vegetables:
  1. Heat the oil in an ovenproof casserole on a high heat and brown the short ribs for 1 minute on each side – you may need to do this 2 batches. Remove from the casserole and set aside on a plate.
  2. Add the peeled shallots, fennel and carrot to the casserole, season and lightly brown, for 4 to 6 minutes, then remove. Tip off any fat remaining in the pan and return the meat to it.   Place the pan back onto the heat and when sizzling, add the wine and port to deglaze.   Bring to a boil and reduce down by about a third (this will take around 8 to 10 minutes).
Cook in the oven:
  1. Add the stock, thyme, whole garlic cloves, passata and bay, and mix well. Return to a simmer, cover and cook in the oven for 1 hour.
  2. When the hour is up, remove the casserole from the oven and check the seasoning. If the juices have vastly reduced in the cooking (this will depend on the type of oven used), add a little water.   Add the fennel, shallots, carrot and potatoes, bring back to a simmer on the hob and then return the casserole to the oven until the meat is tender and the vegetables are just cooked (about 45 minutes to an hour).
Make the gravy and serve:
  1. When cooked, strain the contents of the casserole, throw away the herbs and garlic but keep everything else. Give the casserole a quick rinse and return the juices having first removed as much fat as you can.   Bring to a gentle boil and then slowly pour in the  cornflour slurry, stirring the juices as you do. You may not need all of the cornflour and water mixture – use as much as you need until the sauce has thickened slightly.   Check the seasoning and add more if required.
  2. Remove the strings from the meat and then add the ribs and vegetables back into the casserole. Warm through on the hob, serve the ribs in bowls with the vegetables and thickened juices, garnished with the chopped parsley…enjoy!!
Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Short Ribs of Beef Braised in Red Wine, Short Ribs of Beef Braised in Red Wine

Short Ribs of Beef Braised in Red Wine

Deborah
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 2 hrs 20 mins
Course Main, Main Course
Cuisine british
Servings 2 people

Ingredients
  

  • 4 short ribs of beef
  • salt and freshly ground black pepper
  • 1 tbsp sunflower oil
  • 2 banana shallots peeled taking care not to remove the root
  • 1 fennel bulb trimmed and cut in half
  • 1 medium carrot peeled and cut in half
  • 240ml red wine
  • 60ml port
  • 130ml chicken stock
  • 130ml beef stock
  • 2 sprigs thyme
  • 4 whole cloves garlic
  • 2 tbsp passata
  • 1 bay leaf
  • 4 small whole potatoes skin on
  • 1 tbsp cornflour mixed with 1 tbsp water
  • 1 tbsp chopped flat leaf parsley to garnish

Instructions
 

Prepare the ribs:

  • Preheat the oven to 160C/140C fan. Season the short ribs, then using butchers string, make 2 ties around the bones and the meat.   This will prevent the meat falling off the bones.

Brown the meat and vegetables:

  • Heat the oil in an ovenproof casserole on a high heat and brown the short ribs for 1 minute on each side – you may need to do this 2 batches. Remove from the casserole and set aside on a plate.
  • Add the peeled shallots, fennel and carrot to the casserole, season and lightly brown, for 4 to 6 minutes, then remove. Tip off any fat remaining in the pan and return the meat to it.   Place the pan back onto the heat and when sizzling, add the wine and port to deglaze.   Bring to a boil and reduce down by about a third (this will take around 8 to 10 minutes).

Cook in the oven:

  • Add the stock, thyme, whole garlic cloves, passata and bay, and mix well. Return to a simmer, cover and cook in the oven for 1 hour.
  • When the hour is up, remove the casserole from the oven and check the seasoning. If the juices have vastly reduced in the cooking (this will depend on the type of oven used), add a little water.   Add the fennel, shallots, carrot and potatoes, bring back to a simmer on the hob and then return the casserole to the oven until the meat is tender and the vegetables are just cooked (about 45 minutes to an hour).

Make the gravy and serve:

  • When cooked, strain the contents of the casserole, throw away the herbs and garlic but keep everything else. Give the casserole a quick rinse and return the juices having first removed as much fat as you can.   Bring to a gentle boil and then slowly pour in the  cornflour slurry, stirring the juices as you do. You may not need all of the cornflour and water mixture – use as much as you need until the sauce has thickened slightly.   Check the seasoning and add more if required.
  • Remove the strings from the meat and then add the ribs and vegetables back into the casserole. Warm through on the hob, serve the ribs in bowls with the vegetables and thickened juices, garnished with the chopped parsley…enjoy!!

Notes

  • This short ribs of beef braised in red wine recipe can be adapted if you’re cooking for more people – you’ll need 2 casseroles.   The original recipe when made at the Nick Nairn Cook School was for 1 person, so I’ve increased the ingredients to make it for 2.

 

You might also like to try:
  • beef dishes
Keyword beef short ribs, comfort food, fennel, Nick Nairn, oven baked, root vegetables, slow cooked, winter warmer
« Chicken and Chorizo Bolognese
Lamb Shoulder Hot Pot »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy