Some recipes aren’t just about feeding yourself, they’re about slowing down, filling the kitchen with the kind of smells that make people linger, and turning a humble cut of meat into something that tastes like you planned it for days. Braised short ribs are exactly that kind of recipe. This version pairs that deep, wine-rich beef with a smooth carrot purée, which is surprisingly easy to make. It’s the kind of meal that feels elegant but doesn’t need plating tweezers or six side dishes to land. Great for a weekend dinner, or anytime you want to feel like you cooked something with purpose.
Ingredients:
For the ribs:
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1.5–2 kg beef short ribs (bone-in)
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Salt and black pepper
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2 tbsp olive oil
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1 large onion, chopped
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3 garlic cloves, crushed
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2 carrots, chopped
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2 celery stalks, chopped
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2 tbsp tomato paste
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500 ml dry red wine
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500 ml beef stock
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2 sprigs rosemary
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2 bay leaves
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Optional: a splash of balsamic vinegar
For the carrot purée:
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500 g carrots, peeled and chopped
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1–2 tbsp butter or olive oil
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Salt to taste
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Splash of cream or plant milk (optional, for creaminess)
Method:
1. Pat short ribs dry. Season generously with salt and pepper.
2. In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned (8–10 min total). Remove and set aside.
3. In the same pot, add onion, garlic, carrot, and celery. Cook until softened (5–7 min). Stir in tomato paste and cook for 2 minutes.
4. Pour in red wine and scrape up any browned bits. Simmer for 5 min to reduce slightly. Add beef stock, rosemary, bay leaves, and (optional) balsamic.
5. Return ribs to pot. Liquid should mostly cover them. Cover with lid and transfer to a preheated oven at 160°C (320°F) for 2.5 to 3 hours, until meat is tender and falling off the bone.
6. Boil carrots in salted water until soft (15–20 min). Drain, add butter and a splash of cream or milk. Blend until smooth. Season to taste.
7. Remove ribs from braising liquid. Optionally, strain and reduce the liquid for a sauce. Serve ribs over carrot purée with a drizzle of sauce.
The Recipe’s Health Benefits:
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Beef short ribs (bone-in) – Rich in collagen, iron, zinc, and B12. Collagen supports joint, skin, and connective tissue health, while B12 and iron contribute to energy production and red blood cell formation.
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Onion – High in quercetin, a plant flavonoid with antioxidant and anti-inflammatory properties. Also contains prebiotic fibres that support gut health.
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Garlic – Known for its antimicrobial and cardiovascular benefits. Contains allicin, which supports immune function and may help lower blood pressure.
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Carrots – Packed with beta-carotene (a precursor to vitamin A), which supports vision, immune health, and skin repair. Also a source of soluble fibre for digestion.
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Celery – Contains apigenin, a plant compound with anti-inflammatory and neuroprotective potential. Also hydrating and supportive of healthy blood pressure.
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Tomato paste – A concentrated source of lycopene, an antioxidant linked to reduced risk of cardiovascular disease and skin protection from UV damage.
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Red wine (used in braise) – Contains polyphenols like resveratrol, which may support heart health, blood vessel function, and healthy ageing when used in small amounts.
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Beef stock – Rich in amino acids like glycine and glutamine, which support gut integrity and repair. Bone-based stocks also provide trace minerals and collagen peptides.
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Bay leaves – Mildly antimicrobial and antioxidant, traditionally used to aid digestion and add depth to braises and stews.
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Rosemary – Contains carnosic acid and rosmarinic acid, which may help protect the brain from oxidative damage and support memory and mood.
