Wine Braised Short Ribs

Deluxe dinner recipe for Wine Braised Beef Short Ribs


  • 2 kg of beef short ribs (Ask your butcher to cut you flank-style short ribs cut across the bone instead of parallel to the
  • bone).
  • 2 table spoons of canola oil
  • Salt and pepper
  • 2 large onions chopped
  • 4 stalks of celery chopped
  • 3 carrots sliced
  • 4 cloves of grated garlic
  • 3 table spoons of soya sauce
  • 1 litre of beef stock
  • 1 tablespoon of honey
  • 1 cup of chopped coriander and more for garnish
  • 1 bottle of KWV Classic Collection Merlot
  • Sesame seeds


  • Season the ribs and pan fry until golden brown on each side in the oil remove and let it rest.
  • Add to the pan the onions, celery, carrots and garlic and saut√© until golden brown.
  • Place the meat back into the pot and add the soya sauce, stock, honey, coriander and red wine.
  • Let it gently cook and simmer for about an hour and a half.
  • Strain the liquid off and discard the vegetables and the bones from the meat, which by this time should be easy to remove.
  • Let the meat cool down and reduce the red wine liquid with two thirds until a thick sticky sauce starts to form.
  • Place the meat back into the sauce and heat and cook through for about another ten to fifteen minutes while the sauce reduces and clings to the meat.
  • Serve with steamed green vegetables and sprinkle with fresh coriander and sesame seeds.
  • NB: This recipe can be made up to two days in advance and finished off before serving.
  • Recipe from KWV Wines