Red Wine Braised Beef Short Ribs with Sweet Potato Puree

Red Wine Braised Beef Short Ribs with Sweet Potato Puree


Slow-braised beef short ribs in a rich red wine jus over silky sweet potato puree, with wilted spinach and roasted carrot. Seared, braised and finished in the RACO SmartStart Ceramic Open Frypan — from cooktop to oven in one pan. 

Serves 2 

Ingredients 

  • 750g bone-in beef short ribs 

  • 1/2 tsp salt 

  • 1/4 tsp black pepper 

  • 1 tbsp olive oil 

  • 75g brown onion, diced 

  • 80g carrots, roughly chopped 

  • 50g celery, chopped 

  • 1/2 tbsp garlic, crushed 

  • 1 tbsp tomato paste 

  • 250ml dry red wine 

  • 375ml beef stock 

  • 1/2 tbsp fresh thyme leaves 

  • 1 bay leaf 

  • 500g sweet potatoes, peeled and cubed 

  • 25g butter 

  • 40ml milk or cream 

  • 100g carrots, halved lengthways (to roast) 

  • 60g baby spinach 

  • 1 tbsp flat-leaf parsley, chopped 

Method 

  1. Heat the oven: Preheat oven to 160°C / 350°F (fan). Pat ribs dry and season with salt and pepper. 
     

  1. Sear the ribs:  Heat olive oil in the 30cm RACO SmartStart Ceramic Open Frypan over medium-high. Sear ribs until deeply browned all over, then set aside. 
     

  1. Soften the vegetables: In the same frypan, soften onion, carrots and celery. Stir in garlic and tomato paste and cook 1–2 minutes. 
     

  1. Deglaze: Add red wine, scraping up the browned bits. Simmer to reduce by a third. 
     

  1. Braise in the frypan: Return ribs to the frypan with stock, thyme and bay leaf. Simmer, cover with foil, and braise in the oven until fork-tender (about 3 hours). Check halfway through and add a splash of stock if it looks too dry. 
     

  1. Make the puree: Boil sweet potatoes until tender, drain, then mash with butter and milk until smooth. Season. 
     

  1. Roast the carrot: Toss carrots with oil, salt and pepper. Roast in oven alongside meat until caramelised, for the final 20–25 minutes. 
     

  1. Reduce the sauce: Remove ribs and carrots and keep warm, then simmer the braising liquid in the same frypan on the stove until glossy. 
     

  1. Wilt the greens: Wilt spinach in a hot pan with a splash of jus. 
     

  1. Plate up: Spoon puree into bowls. Top with spinach, a roasted carrot and a rib. Spoon over jus and finish with parsley. 

Notes 

Made start to finish in the 30cm RACO SmartStart Ceramic Open Frypan, which is oven safe to 180°C / 350°F — keep the braise at or below this. 
 
As it's an open frypan, cover with foil for braising. 
 
Always use a mitt; the pan gets hot. 

Choose a red wine you'd happily drink, such as Shiraz or Cabernet. 

In this recipe

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