Braised Back Rib Stew with Red Wine and Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty French-style stew slowly braising beef back ribs with red wine, carrots, and onions for rich, deep flavors and tender meat. This french-inspired beef ready in about 200 minutes pairs beef back ribs, red wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 2 lbs beef back ribs and brown on all sides for 5-7 minutes.
  2. Step 2: Add 1 large diced yellow onion, 3 chopped carrots, and 4 minced garlic cloves to the pot. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine, scraping the bottom to deglaze, then add 2 cups beef broth, 2 tsp chopped fresh thyme, 1 bay leaf, 1 tsp salt, and 1 tsp black pepper.
  4. Step 4: Cover the pot with a tight lid and transfer to the oven. Braise for 2.5 to 3 hours until the ribs are fall-apart tender and the sauce thickens.
  5. Step 5: Remove bay leaf, adjust seasoning if needed, and serve hot with crusty bread or mashed potatoes.

Frequently asked questions

How long does Braised Back Rib Stew with Red Wine and Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Braised Back Rib Stew with Red Wine and Root Vegetables?

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 back ribs from drying out.

Can I substitute ingredients in Braised Back Rib Stew with Red Wine and Root Vegetables?

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 Braised Back Rib Stew with Red Wine and Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Braised Back Rib Stew with Red Wine and Root Vegetables?

French 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.

Related recipes