Oven-Roasted Beef Cheeks with Red Wine Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef cheeks slow-roasted to perfection and served with a rich red wine jus, a comforting classic Australian dish. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat and brown beef cheeks on all sides, about 3-4 minutes per side.
  2. Step 2: Remove beef cheeks and add 1 diced carrot, 1 diced celery stalk, and 1 chopped yellow onion to the pot; sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup dry red wine and simmer for 5 minutes to reduce by half.
  4. Step 4: Return beef cheeks to the pot, add 2 cups beef stock, 3 fresh thyme sprigs, and 1 bay leaf. Cover with a lid and transfer to the oven; roast for 3 hours until beef is fork-tender.
  5. Step 5: Remove beef cheeks and strain the sauce, then simmer the liquid on stovetop for 10 minutes until thickened into a jus. Serve beef cheeks drizzled with the red wine jus.

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Frequently asked questions

How long does Oven-Roasted Beef Cheeks with Red Wine Jus take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Beef Cheeks with Red Wine Jus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef cheeks from drying out.

Can I substitute ingredients in Oven-Roasted Beef Cheeks with Red Wine Jus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Beef Cheeks with Red Wine Jus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Beef Cheeks with Red Wine Jus?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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