Imbued Beef Short Ribs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender beef short ribs slow-cooked in a savory herb-infused broth until they absorb every drop of flavor, creating a deeply satisfying dish. This american comfort-inspired beef ready in about 260 minutes pairs beef short ribs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 stalks celery
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; season 2 lbs beef short ribs with 1 tsp salt and 1/2 tsp black pepper, then sear for 3-4 minutes per side until deeply browned.
2. Step 2: Add 1 large chopped onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant, then add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until softened.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1 cup beef broth, 1/2 cup red wine, 1 tbsp fresh thyme, 2 rosemary sprigs, and 2 bay leaves; bring to a simmer, scraping up browned bits.
4. Step 4: Transfer the pot to a preheated oven at 325°F (160°C), cover, and cook for 3 hours until ribs are fork-tender, then uncover and cook for 1 hour to reduce the sauce until thickened and coating the ribs.