Roast Beef Cheeks with Red Wine and Rosemary
Slow-roasted Australian beef cheeks braised in red wine and fresh rosemary, resulting in tender, flavorful meat perfect for a comforting dinner. This australian-inspired beef ready in about 215 minutes pairs beef cheeks, olive oil, medium, sliced red onion 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.
Ingredients
- 2 lbs beef cheeks
- 3 tbsp olive oil
- 1 medium, sliced red onion
- 2 medium, peeled and chopped carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 1 cup dry red wine
- 2 cups beef stock
- 3 fresh rosemary sprigs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp flour
- 2 tbsp butter
Instructions
- Step 1: Preheat the oven to 325°F. Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1 tsp black pepper. Lightly dredge the cheeks in 2 tbsp flour, shaking off excess.
- Step 2: Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Sear the beef cheeks for 4-5 minutes per side until deeply browned. Remove and set aside.
- Step 3: In the same pot, add 1 sliced medium red onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and bring to a simmer. Cook for 3 minutes until slightly reduced.
- Step 5: Return beef cheeks to the pot and add 2 cups beef stock and 3 sprigs fresh rosemary. Cover with a lid and transfer to the preheated oven. Roast for 3 hours until meat is tender and falling apart.
- Step 6: Remove beef cheeks and keep warm. Strain the cooking liquid into a saucepan, discard solids, and simmer over medium heat for 10 minutes until sauce thickens slightly.
- Step 7: Whisk in 2 tbsp butter to finish the sauce with a glossy texture. Serve beef cheeks topped with the rich red wine and rosemary sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roast Beef Cheeks with Red Wine and Rosemary take to make?
Total time is about 215 minutes (20 min prep + 195 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 Roast Beef Cheeks with Red Wine and Rosemary?
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 Roast Beef Cheeks with Red Wine and Rosemary?
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 Roast Beef Cheeks with Red Wine and Rosemary 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 Roast Beef Cheeks with Red Wine and Rosemary?
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.
