Beef short ribs in a red wine sauce

A delicious way to barbecue short ribs

Serves

4 - 5

Prep Time

1 hr

Cook Time

4 hrs

Try this rich and hearty dish of NZ beef short ribs slow-cooked in a red wine, garlic, and herb-infused tomato sauce. Perfect for entertaining, these tender short ribs are simmered to perfection, absorbing the deep, robust tastes of the wine and herbs. The garlic adds a fragrant punch, while the tomatoes bring a hint of sweetness to balance the rich meat.

This recipe is ideal for a family gathering or a weekend feast, as it can be prepped in stages. The slow-cooked ribs develop even more flavour when made ahead of time and reheated before serving. Pair with creamy mashed potatoes or crusty bread to soak up the luscious sauce, and enjoy a meal that’s full of bold, comforting flavours.

This recipe is courtesy of James Smith - The Tattooed Butcher.

James Smith "The Tattooed Butcher"

Save recipe

Ingredients

4-5 Quality Mark beef short ribs
(individual ribs not whole)
salt and pepper
olive oil
2 cups tomato pasta sauce
1 cup water
1 cup red wine
6 garlic cloves
finely chopped
2 onions
chopped
50g fresh thyme
50g basil leaves

Method

Remove your beef short ribs from the oven 1 hour before cooking.

Coat your beef short ribs with olive oil then season with salt & pepper.

Heat your open fire to a high temperature then sear off each side for 1-2 minutes. NOTE: if cooking in the oven sear in a pan with olive oil on a high temp for the same period of time.

Add your beef short ribs into a Dutch oven with all remaining ingredients. Place the lid on then cook over a low indirect heat for 4 hours. NOTE: if cooking in the oven, cook for 4 hours at 140℃.

Once cooked remove from the oven and rest for 15 minutes with the lid off before serving.