Slow-Cooked Angus Beef Short Rib with Red Wine Gravy & Creamy Mash

A proper winter warmer using Online Meats Angus Prime Steer Beef Short Rib — rich, hearty, and perfect for slow cooking.

Ingredients

For the beef short rib

2kg beef short ribs

1 onion, diced

2 carrots, chopped

2 celery sticks, chopped

4 garlic cloves, crushed

2 tbsp tomato paste

1 cup red wine

2 cups beef stock

1 tbsp Worcestershire sauce

2 sprigs rosemary

2 sprigs thyme

1 bay leaf

Salt and pepper

Oil for browning

To serve

Creamy mashed potato or kumara mash

Steamed greens or roasted winter vegetables

Steps

Season the beef short ribs with salt and pepper. Heat oil in a large oven-safe pot, then brown the ribs on all sides. Remove and set aside.

In the same pot, add onion, carrot, celery, and garlic. Cook for a few minutes until softened. 

Stir in tomato paste, then pour in the red wine. Let it simmer for 2–3 minutes before adding beef stock, Worcestershire sauce, rosemary, thyme, and bay leaf.

Return the short ribs to the pot. Cover and cook in the oven at 160°C for 3–3.5 hours, or until the beef is soft and pulls away easily from the bone.

Remove the beef and herbs. Simmer the sauce for 10–15 minutes until slightly reduced. For a smoother gravy, strain it before serving.

Place the beef short ribs over creamy mash, spoon over the red wine gravy, and serve with greens or roasted vegetables.