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Braised Short Ribs in Red Wine Jus

Paired with Classic Range Cabernet Sauvignon

This is the kind of slow cooked dish that brings everyone to the table. Rich, tender beef short ribs gently braised until they are fall apart soft, finished with a deep, glossy red wine jus. It is comforting, generous, and perfect for a relaxed Sunday lunch or an easy dinner with friends.

Our Classic Range Cabernet Sauvignon is a natural match. Its structure, dark fruit, and balanced acidity cut through the richness of the beef while lifting the savoury flavours in the sauce. Together, they create a pairing that feels hearty yet refined.

SERVES

4

preparation time (Mins.)

20

cooking time (hrs.)

3

Ingredients

  • 1.5 kg beef short ribs
  • Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 carrots, chopped into large pieces
  • 2 garlic cloves, lightly crushed
  • 1 cup good quality red wine
  • 2 cups beef stock
  • 2 sprigs fresh rosemary

Equipment

  • Heavy based pot or Dutch oven with lid
  • Tongs
  • Wooden spoon

Step by Step Method

1

PREPARE THE RIBS PROPERLY

Preheat your oven to 160 degrees Celsius.

Pat the short ribs dry with paper towel. Removing excess moisture helps them brown properly. Season generously on all sides with salt and freshly ground black pepper.

2

BROWN FOR FLAVOUR

Heat olive oil in a heavy pot over medium high heat. Once the oil is hot, carefully place the ribs into the pot.

Brown them well on all sides. Do not rush this step. Deep golden colour means deeper flavour. This usually takes 8 to 10 minutes in total.

Remove the ribs and set aside on a plate.

3

BUILD THE FLAVOUR BASE

Reduce the heat to medium. Add the chopped onion and carrots to the same pot. Cook for about 8 minutes, stirring occasionally, until softened and lightly golden.

Add the crushed garlic and cook for another 30 seconds until fragrant.

4

DEGLAZE AND CREATE THE BRAISING LIQUID

Pour in the red wine. Using a wooden spoon, scrape the bottom of the pot to lift the browned bits. These add incredible depth to the sauce.

Let the wine simmer for 3 to 4 minutes to reduce slightly.

Add the beef stock and rosemary. Stir gently to combine.

5

SLOW BRAISE UNTIL TENDER

Return the ribs to the pot. The liquid should come about halfway up the meat. If needed, add a little extra stock.

Bring to a gentle simmer, then cover with the lid and transfer to the oven.

Cook for 2.5 to 3 hours. The ribs are ready when the meat is very tender and almost falling off the bone when tested with a fork.

6

FINISH AND SERVE

Carefully remove the ribs from the pot. Skim any excess fat from the surface of the sauce.

If you would like a thicker jus, place the pot back on the stovetop and simmer uncovered for 5 to 10 minutes until slightly reduced.

Spoon the rich sauce over the ribs and serve hot with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the jus.

Wine Pairing Notes:

Why It Works

Classic Range Cabernet Sauvignon typically shows dark berry fruit, subtle savoury notes, and firm but balanced tannins.

The tannins help cut through the natural richness of the beef, cleansing the palate between bites. The dark fruit complements the caramelised flavours developed during browning and slow cooking, while the wine’s acidity keeps the pairing fresh and balanced.

For best results, open the wine 20 to 30 minutes before serving and enjoy slightly below room temperature for a relaxed and enjoyable dining experience.