Slow Braised Beef Ribs in Red Wine

Braised Beef Ribs in Red Wine - Tis the season for braising! Because it means having the oven on for a long time which heats the house up, I mean that’s my guess?! I hope you all enjoy this recipe, and maybe try it out over the weekend if you’re feeling like something hearty and warming. I like to serve this with creamy mashed potatoes and some broccoli or green veg like broccoli or kale or peas.  Also as a note, I used boneless beef ribs as they were on a special offer at my local store and I couldn’t resist, beef seems to be so expensive these days. I generally prefer bone-in ribs, but they take a bit longer to slow cook. You can use either bone-in or boneless for this recipe, either way tastes delish.

Note - If you’re gluten-free simply coat the beef in cornflour/starch before searing it to replace the regular flour.

Ingredients

Serves 2

4 boneless beef ribs (1lb) 

• 2 tbsp flour

• 1 onion 

• 2 sticks of celery

• 3 carrots

• 1 parsnip

• A few sprigs of thyme

• 1/4 bottle of red wine

• 1 litre beef broth or stock

• 2 - 3 tbsp olive oil

• Salt and pepper

Method:

Season the beef ribs with salt and pepper and sprinkle the flour over to coat them.  Using a large skillet or pan with a lid, add a tbsp of oil and brown the ribs each side, remove from the pan.  Add 2 tbsp of olive oil and add the onions and celery and sauce for a few minutes until they soften up.  Add the carrots and parsnips.  Place the beef ribs back into the pan in between the vegetables.  Pour the red wine in and let it bubble and reduce slightly for a minute.  Next pour the beef stock in and make sure the meat is well covered.

Cover the pan with a lid and either leave on the stove on the lowest heat, or pop in an oven on a low heat of 300f / 150c   Leave to slowly cook for 2-3 hours depending on the size of your ribs.  It’s ready when the meat simply falls apart or off the bone.  Check the dish a couple of times while cooking so it doesn’t run out of liquid, if it does just add more beef stock or some water.  Have a taste of the sauce at the end and adjust seasoning.

Serve with some creamy mashed potatoes and green veggies like broccoli, peas or kale.