Elkhart-Inspired Red Wine Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

Tender beef short ribs slow-braised in robust red wine with aromatic vegetables until melt-in-your-mouth delicious. This American-inspired beef recipe, ready in about 200 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 550 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 American cuisine 550 cal/serving

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Ingredients

3 lbs beef short ribs
2 cups dry red wine
2 cups beef broth
2 medium carrots, diced
2 celery stalks, diced
1 large yellow onion, diced
2 tbsp tomato paste
3 tbsp olive oil
3 fresh thyme sprigs
1 bay leaf
1 tsp salt
1 tsp black pepper
4 cloves minced garlic

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

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Instructions

Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 1 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown ribs on all sides, about 3-4 minutes per side. Remove ribs and set aside.
Step 2: Add 1 large diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 6-7 minutes until vegetables soften and become fragrant.
Step 3: Stir in 2 tbsp tomato paste, cooking for 2 minutes to caramelize. Pour in 2 cups dry red wine, scraping the bottom to deglaze, and simmer for 5 minutes until slightly reduced.
Step 4: Add back the short ribs, 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover with lid, and transfer to preheated oven.
Step 5: Braise in oven for 2.5 to 3 hours until ribs are tender and falling off the bone. Remove ribs and strain sauce if desired. Serve ribs with sauce spooned over.