Citrus-Spiced Red Wine Braised Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender beef short ribs slow-braised in robust red wine with fresh citrus zest and warming spices, creating a rich and aromatic stew perfect for cozy dinners. This french-inspired beef ready in about 200 minutes pairs beef short ribs, dry red wine, orange zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 lbs beef short ribs
• 2 cups dry red wine
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Pat 3 lbs beef short ribs dry and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side, until deeply caramelized. Remove ribs and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups dry red wine, scraping up browned bits from the bottom. Add 2 cups beef broth, 1 tbsp orange zest, 1 tbsp lemon zest, 2 bay leaves, and 1 tsp dried thyme. Bring to a simmer.
4. Step 4: Return the short ribs to the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until the meat is fork-tender and falling off the bone.
5. Step 5: Remove ribs and keep warm. Skim fat from the surface of the sauce and simmer on stove over medium heat for 10 minutes until slightly thickened. Serve ribs with the sauce spooned over.