Member recipe

Braised Beef Short Ribs with Red Wine.

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Cooking time

Prep: 15 minutes Cook: 3 hours

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Serves 6

This is a perfect cut of meat to cope with big flavours and being slow cooked.

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  • 4x250g beef short ribs, seasoned with salt and pepper
  • 2 cloves crushed garlic
  • 2 onions, cut into chunks
  • 2 carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 2x400g tin tomatoes
  • 400ml red wine
  • 2tbsp soy sauce
  • 100g olives
  • 2tbsp chopped parsley
  • 2 bay leaves
  • 4-5 sprigs rosemary


  1. In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.

  2. Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.

  3. Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.

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