Beef Short Ribs Braised in Gratsi Red Wine

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MARINA'S KITCHEN

Beef Short Ribs Braised in Gratsi Red Wine

Cooler days, slower cooking, and a table worth lingering around.

By Marina Georgallides

@chefmarinie

September 25, 2026

By Marina Georgallides

Ingredients

3

large beef short ribs, or 4 smaller ones
2

tbsp olive oil
1

red onion, diced
2

carrots, diced
2

celery sticks, diced
1

heaped tbsp tomato purée
500

ml Gratsi Red Wine
500

ml beef stock, made with 1½ beef stock cubes
3

garlic cloves
1

cinnamon stick
2

bay leaves
A handful of fresh thyme

Instructions

TOTAL TIME

5 hours

4 servings

Rich, fall-apart beef short ribs slow-cooked in red wine, beef stock and aromatic vegetables until beautifully tender, served with a silky, deeply flavoured sauce.

STEP 1

Sear the ribs. Pat the beef short ribs completely dry with kitchen paper, then season generously with salt and black pepper on all sides. Heat the olive oil in a large ovenproof cast-iron pan over a high heat. Sear the ribs for around 1 minute on each side, until lightly golden brown and crisp all over. Remove from the pan and set aside.

A hand holding raw beef ribs with yellow tongs over a light-colored pan, about to sear the meat. The text sear the ribs is displayed in the center of the image.

Four pieces of browned beef are searing in a round, cream-colored Dutch oven with a red rim. The beef has a caramelized crust and is arranged closely together.

STEP 2

Build the sauce. Reduce the heat to medium and add the diced onion, carrots, celery and tomato purée to the same pan. Sauté for around 2 minutes, stirring to scrape up all those delicious browned bits from the bottom.

STEP 3

Add the Red Gratsi Wine and stock. Pour in the red wine and beef stock, then add the garlic, cinnamon stick, bay leaves and fresh thyme. Stir well and bring to a gentle simmer. Allow to simmer for 3–4 minutes.

A spoon holds tomato puree squeezed from a tube over a pot with browned bits at the bottom. Text on the image reads, and tomato puree..

Chopped carrots, celery, and red onions seasoned with spices are sautéing in a red Dutch oven on a wooden surface.

A red pot filled with a dark, broth-based soup containing chopped vegetables like carrots, onions, and beets, simmering on a wooden surface.

STEP 4

Add the ribs. Return the seared short ribs to the pan, nestling them into the sauce. The liquid should come at least two-thirds of the way up the ribs, ideally around three-quarters.

STEP 5

Slow cook. Cover the surface of the sauce with a sheet of parchment paper, then place the lid on the pan. Transfer to a 150°C fan oven and cook for 4–4½ hours, or until the beef is completely tender and falling away from the bone.

A red Dutch oven filled with beef stew, including chunks of beef, carrots, celery, and red onions in a rich, dark broth, sits on a wooden table.

Braised short ribs in a Dutch oven with a rich, dark sauce, chunks of onion, celery, and herbs visible in the mix; the dish appears tender and cooked with a deep, flavorful glaze.

STEP 6

Turn halfway. Around halfway through cooking, carefully turn the ribs over and return them to the oven for the remaining cooking time.

Finish the sauce. Once the ribs are beautifully tender, carefully remove them from the pan. Strain the cooking liquid through a sieve, pressing down on the vegetables to extract all that rich, concentrated flavour, until you have a smooth, silky sauce.

STEP 7

Serve. Spoon the silky red wine sauce over the fall-apart short ribs and serve immediately.

A bowl of mashed potatoes topped with shredded pot roast and brown gravy, set on a wooden table.

Shredded pot roast with rich brown gravy served over creamy mashed potatoes in a shallow bowl, set on a wooden table.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39