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Raidis Estate

Raidis Estate
17 March 2018 | Raidis Recipes | Raidis Estate

Sticky Port Wine Braised Beef Short Ribs

Sticky Port Wine Braised Beef Short Ribs


Everyone loves a good Cabernet Sauvignon, and in the Coonawarra, we are experts at making earthy, full-bodied cabernets that go perfectly with a delicious meal.

As we move into the Autumn months the days start to shorten, and cooler nights kick in, so it’s the weather for delicious braised Beef ribs, which just so happen to pair perfectly with a Coonawarra Cabernet.

Just a little warning – This recipe takes a little time to prepare and cook, so it’s a Sunday night thing. Don’t open the bottle of wine at the start of the process cause we’d suggest it will be long gone by the time your delicious Ribs are ready!


Here’s a little something that is sure to warm you up.


What You’ll need


3½–4 pounds boneless beef short ribs
Pinch of salt
Pinch of pepper
1 cup diced onions
1 cup diced carrots
½ cup diced celery
2 cloves garlic, diced
½ bunch thyme
1 bay leaf
1 bottle red wine
2 cups ruby Port
4 cups veal or chicken stock


Trim short ribs of excess fat, then season with salt and pepper. In large sauté pan over medium-high heat, sear short ribs until golden brown on all sides, about 4 minutes. Remove ribs from pan and place in an ovenproof pot. In same sauté pan over medium heat, place onion, carrots, celery and garlic.

Sauté until golden brown. Add wine, and reduce by half. Add thyme and bay leaf to wine mixture. Pour over ribs, and marinate at least 2–3 hours, or overnight.

Preheat oven to 140c. Warm veal stock or chicken stock and pour over ribs. Cover ovenproof pot with foil or lid. Cook for 3–4 hours, or until fork tender, checking every 45 minutes.

Remove from oven and let cool. Remove and reserve short ribs. Strain cooking liquid into the same pot. Return liquid to stove and skim fat from the top. Simmer over medium heat. Reduce to thick, saucy consistency. Return ribs to pot, glaze and serve. 

Serves 6.







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