Kosher Red Wine-Braised Beef Short Ribs
Tender beef short ribs slowly braised in robust kosher red wine and aromatic vegetables for a deeply flavorful, melt-in-your-mouth dish. This mediterranean-inspired beef ready in about 215 minutes pairs beef short ribs, kosher red wine, large, diced carrot 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.
Ingredients
- 3 lbs beef short ribs
- 2 cups kosher red wine
- 1 large, diced carrot
- 2, diced celery stalk
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 3 tbsp olive oil
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer ribs to a plate.
- Step 3: Add 1 large diced carrot, 2 diced celery stalks, and 1 large diced yellow onion to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
- Step 5: Pour in 2 cups kosher red wine to deglaze the pan, scraping up browned bits. Reduce by half, about 7-8 minutes.
- Step 6: Return short ribs to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer.
- Step 7: Cover the pot and place in the oven for 3 hours, or until the meat is fall-apart tender.
- Step 8: Remove ribs and strain the sauce if desired. Serve ribs with sauce spooned over, garnished with fresh thyme.
Frequently asked questions
How long does Kosher Red Wine-Braised Beef Short Ribs take to make?
Total time is about 215 minutes (20 min prep + 195 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 Kosher Red Wine-Braised Beef Short Ribs?
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 short ribs from drying out.
Can I substitute ingredients in Kosher Red Wine-Braised Beef Short Ribs?
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 Kosher Red Wine-Braised Beef Short Ribs 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 Kosher Red Wine-Braised Beef Short Ribs?
Mediterranean 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.
