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Braised Beef Short Ribs

The key for short-ribs is low and slow! This recipe for braised short-ribs is perfect for winter. Check out Jason’s recipe for Braised Beef Short Ribs and let us know what you think! 

  • Prep

    10 mins

  • Cooking

    40 mins





  • 1.5kg Brisbane Valley Farm Direct beef short ribs
  • 2 brown onions peeled and diced
  • 2 carrots diced
  • 2 celery diced
  • 8 cloves garlic
  • 2 bay leaves
  • 1 x 400ml can coconut milk (can use coconut cream for more flavour)
  • 1/2 bottle red wine
  • 1.5 litres good beef stock
  • 1/4 cup worstershire sauce
  • Sprig Rosemary


Step 1

Brown off short ribs in a heavy based saucepan.

Step 2

In the same pan brown off all the vegetables and garlic then transfer to an ovenproof pot.

Step 3

DeGlaze pan with red wine and add to pot. Add beef stock and sauce and bring to boil, place bayleaf and rosemary in pot and cover with lid.

Step 4

Transfer to a preheated 160° oven and cook for approximately three hours until tender.

Step 5

Remove beef from pot and strain the liquid and reduce by 3/4.

Step 6

Season to taste and add beef back to liquid. Serve warm with mashed potato and vegetables.