Low-Flame Braised Beef Short Ribs with Red Wine
Beef short ribs cooked slowly on low heat with red wine for melt-in-your-mouth tenderness. This french-inspired one pot ready in about 175 minutes pairs trimmed of excess fat beef short ribs, all-purpose flour, olive oil 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, trimmed of excess fat beef short ribs
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 2 medium, peeled and chopped carrots
- 2 stalks, chopped celery
- 3 cloves, minced garlic
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat 2 lbs trimmed beef short ribs dry, then season with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs for 3-4 minutes per side until browned.
- Step 2: Reduce heat to low. Add 1 medium finely chopped onion, 2 medium peeled and chopped carrots, and 2 chopped celery stalks, cooking for 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste, then add 1 cup red wine and 1 cup beef broth, scraping the pot to release browned bits. Return ribs to pot, submerging as much as possible.
- Step 4: Bring to a gentle simmer, reduce heat to low, cover, and cook for 2.5 hours until meat is fork-tender, adding broth if liquid reduces too much.
Frequently asked questions
How long does Low-Flame Braised Beef Short Ribs with Red Wine take to make?
Total time is about 175 minutes (25 min prep + 150 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 Low-Flame Braised Beef Short Ribs with Red Wine?
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 all-purpose flour from drying out.
Can I substitute ingredients in Low-Flame Braised Beef Short Ribs with Red Wine?
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 Low-Flame Braised Beef Short Ribs with Red Wine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Low-Flame Braised Beef Short Ribs with Red Wine?
French one pot 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.
What others are saying
- ★★★★★
Perfect for a cozy night in. The low-flame method really enhanced the meat's richness. Everyone asked for the recipe!
- ★★★★★
So flavorful and easy. I followed the recipe exactly and the ribs fell off the bone. A new favorite!
- ★★★★★
Loved it! My husband and kids devoured these short ribs. The one-pot method made cleanup a breeze.
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