Best-Ever Slow-Cooked Beef Short Ribs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-off-the-bone tender short ribs braised for hours in a savory wine-and-herb sauce with root vegetables, making weeknight dinner feel like a celebration. This American-inspired beef recipe, ready in about 390 minutes, pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 3 pounds beef short ribs
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 4 cloves, minced garlic
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine
• 3 medium, peeled and chopped into 1-inch chunks carrots
• 3 medium, peeled and chopped into 1-inch chunks potatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 3 pounds beef short ribs dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, sear ribs in batches for 3-4 minutes per side until deeply browned, then set aside.
3. Step 3: Add 1 chopped medium onion and 4 minced garlic cloves to the pot, sautéing for 2 minutes until softened, then stir in 2 tablespoons tomato paste and cook for 1 minute to deepen flavor.
4. Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the bottom to release browned bits, then return ribs to the pot.
5. Step 5: Add 3 chopped medium carrots, 3 chopped medium potatoes, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and adjust seasoning with salt and pepper.
6. Step 6: Cover and simmer on low heat for 6-8 hours until meat is fork-tender, or transfer to a slow cooker on low for 6-8 hours, then serve with reserved sauce.