Low-Flame Braised Beef Short Ribs with Red Wine

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Beef short ribs cooked slowly on low heat with red wine for melt-in-your-mouth tenderness. This French-inspired one-pot recipe, ready in about 175 minutes, pairs 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.