Detroit-Inspired Red Wine-Braised Beef Short Ribs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef short ribs slowly braised in a robust red wine sauce with aromatic vegetables, perfect for a comforting dinner. This American-inspired beef recipe, ready in about 220 minutes, pairs beef short ribs, dry red wine, beef broth 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: 30 min Cook: 190 min Serves 6 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a heavy Dutch oven over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side, then remove and set aside.
  3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until fragrant and tomato paste darkens slightly.
  5. Step 5: Pour in 2 cups dry red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Return short ribs to the pot and add 2 cups beef broth, 3 thyme sprigs, and 2 bay leaves. Bring to a simmer.
  7. Step 7: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
  8. Step 8: Remove ribs and strain sauce if desired. Serve ribs drizzled with the rich wine sauce.

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