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1kg beef short ribs

4 banana shallots, finely diced

25mls olive oil

350mls red wine

1 tbsp tomato puree

500 mls beef stock

1 clove garlic minced

4 bay leaves


In a large casserole dish heat the oil on a medium heat and brown the short ribs all over, you may have to do this in batches. Once this is done remove the short ribs and set aside, in the remaining oil fry the shallots until softened. Add the garlic and continue to cook for 2 minutes. Turn the heat up high and add the red wine, reduce by half. 

Add the tomato puree into the dish and stir into the mixture, pour the beef stock in along with the bay leaves. Place the beef short ribs into the sauce ensuring the beef is covered as much as possible. Put a lid on the dish and turn the heat down to the lowest possible heat.

Cook the beef on low for 2 and a half hours or until the meat is lovely and tender, test this with a sharp knife.

Serve the beef with a generous helping of the sauce alongside seasonal vegetables and potatoes of your choice. 

Beef Short Ribs in a Red Wine Sauce: Files
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